I use 280g for 8x10. Their dough doesn't look much different from my 58%+2% NY dough. I've been going back and forth between NY dough and 64-75% w/30-40% durum for both Detroit and Sicilian -- I think anything works with a long enough pan rise.
I like the cheese crumbles (and the VCM)... I usually use muenster + extra sharp cheddar, but I think I need to blitz a block of mild/sharp cheddar for the next batch... and less, thinner, pre-bake sauce. Thanks for posting this, Norma!