There are so many other more appropriate cheeses you could use -- have you tried Fontina, Romano, Asiago, Ricotta, Parmesan, Feta? Go for it!

Once you move from NY you'll never find a decent pizza

Bollocks!

Yes it's the secret ingredient.

FIFY

I seem to recall that you live in CT, so shame on you! Sally's and Pepe's in New Haven have been making acclaimed (and delicious) pizza for decades! Pepe's white clam pie is the best ever. (OK, so that was a personal opinion, but lots of critics agree!)

Oh sure, but that wasn't the point of the question!

I thought you asked about pizzas having bland "regular" cheese and I have to admit to never having come across such a thing -- the cheeses have always been tasty and brand name-recognizable.

Maybe you eat at better places than I! Since it would appear that most pizzas only have mozzarella, maybe the question is now "is there any difference between UK and US mozzarella?" (I don't know - it doesn't have much flavour anyway, compared to say (UK) cheddar).

Well here in Phoenix apparently patrons consider this pizza joint good enough to wait in line for up to four hours for a pizza.

http://en.wikipedia.org/wiki/Pizzeria_Bianco

Afraid that I've never eaten UK mozzarella, but there are different degrees here in the US -- from the real Italian buffalo mozzarella to the handmade local artisanal stuff to the turgid vacuum-wrapped blobs you get in the same supermarket aisle as the "processed American" cheese!

Doesn't matter where I live I give credit where credits due , soo sorry I got so many knickers twisted with my opinion , soo funny

Biggest difference is if you eat at a place that's two large pizzas for $10 deal or a pizza joint that's $25 a pop :/

Pizza stuff:
1. Get one of these:
Breville Crispy Crust Pizza Maker | Williams-Sonoma
They produce terrific pizza, they are foolproof to use and they are worth every penny. Buy the dough at Trader Joes, it's easier than making it yourself. They get over 600 degrees F so the pizza is properly toasted. Use parchament paper for the first 45 second when the internal stone is new.
2. You can also make terrific pizza right on a charcoal grill if you have a metal peel. It takes a bit of practice and you need to have all of the stuff ready to go before you start but the resulting pizza is great.
3. Contrary to popular belief, thin crust pizza is both available at every pizza place and more popular than deep dish here in Chicago.
4. IMO, New Haven, Connecticut is the most underrated city for pizza in this country.
5. Proper pizza is best coal fired at very high temperatures (close to 1,000 degrees f, cooks in less than 2 minutes), IMO. Plenty of places here in Chicago specialize in this.
6. Proper mozzarella is made from buffalo milk by definition. Mozzarella made from cow's milk is actually fior di latte and technically not mozzarella at all.
7. Mozz + pecorino + parm = perfect pizza cheese