So I know about the mozzarella di bufala and the hand-grated parmegiano reggiano, but does Dom typically use a third cheese on his regular pies? It seemed he might have been grating something else on the one I was pleased to sample this weekend... [eyes roll back into head]. Asiago or Padano perhaps? Maybe not.
Also, has anyone either asked him about his dough-making process? Or actually purchased a dough to take home before? (I'm a home pizza chef, if you hadn't guessed. A vocation I recommend for fun, simple, and highly customizable dinners.)