I'd kill to know what type of cheese they use. This pizza is totally out of this world. Any chance of you jumping in a dumpster for us? I have been trying to duplicate their pizza for 15 years. Just recently I am starting to get close.
Another member has told us that they use some molasses in the dough. In some of my recent experiments I tried using 1% molasses, and at first I thought that was the perfect amount. As I made more pizzas from that batch I started to realize that I had used a bit too much. I would try .75 percent. I also suspect that a sponge is used. The dough seems to have extra flavor in it, almost as if it has a culture to leaven it. After experimenting with the sourdo.com cultures, I have started to realize that it must be a sponge instead. This is because the extra flavor seems to be a yeasty flavor. I have tried using lots of yeast, and this is not it. More and more this is pointing to the use of a sponge.
Also, they have told me that they mix in a provolone with the mozzarella. This will get you closer (about 30% provolone), but Still after trying every brand of cheese that I can find (including everything foodservice oriented I can find) I am still on the hunt for the cheese brand. I know it is from Wisconsin. They tell me that sometimes it shows up with a soupy consistency.
Good luck, and don't give up. You can do it at home, I guarantee. As far as flour goes, Try some All Trumps, or King Arthur flour, and they will start to get you closer to the flavor.