I finally caught a re-air of America's Test Kitchen (the episode which started my quest for the cheese used) and jotted down the recipe as best I could. The dough part is mostly irrelevant to me since I am gluten-free, but the sauce and cheese part still applies. The cheese(s) used were parmasan and Dragone whole milk mozzarella New York Style Thin-Crust PizzaDough:16 1/2 oz bread flour2 tsp sugar1/2 tsp rapid rise or instant yeast1 1/3 c. ice waterProcess and let sit 10 minutes for water to absorb.Add:1 1/2 tsp salt1 TB vegetable oilKnead 1 minute on oiled surface. Place in oiled bowl, cover with sprayed saran wrap and refrigerate 24 hrs (up to 3 days). Divide in half. place on sprayed sheet cover with sprayed plastic wrap let stand at room temp 1 hr.No-Cook Sauce:1 28-oz can whole tomatoes, well-drained1 TB olive oil2 cloves garlic, minced1 tsp salt1 tsp oregano1/4 tsp black pepper1 tsp red wine vinegar (Pompeian was one of the brands that got good reviews during the show)Process and refrigerate at least 1 hr.Heat Pizza Stone in oven on top rack 1 hr.Press dough into two 13 " circles.In following order, top each circle with:1/2 c. sauce1/4 c. parmesan cheese1 c. whole milk mozzarellaBake on pizza stone (on top rack of oven) 10-12 minutes.Note: I didn't catch the oven temperature. Here is a direct link to the recipe video if anyone is interested:http://www.americastestkitchen.com/recipes/detail.php?docid=...Also noteworthy is that they were trying to duplicate Di Fara Pizza in Brooklyn, NY and I believe the owner mentioned fresh mozzarella and Parmigiano-Reggiano as the cheeses he used. I also saw him sprinkling a generous handful of what looked like the Parmigiano-Reggiano on top just before serving.
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