I recently joined a pizzamaking forum (pizzamaking.com), where there is a spirited effort underway to "reverse engineer" DiFara's pizza. Based on a recent visit, they concluded the following:
"I can confirm that he uses 4 cheeses Parmigiano-Reggiano, grana padano, grande fior-di-latte, and buffalo mozz. I personally asked about these when I went"
I know this has been discussed here before (Nina W?), and I recall a different cheese blend. Can anyone shed some (informed) light on this?