I may give this dough recipe a shot next time. I like that some of the SE recipes are kitchen tested and tweaked before they're published, this one included. Wisconsin brick cheese might be a bit hard to find here, though, so I'll stick with using sliced mozz and provolone like I did the first time.
I did notice this post in the comments below the recipe, which was well worth the price of admission:
"I used almond flour instead of regular, apple juice instead of water.
I substituted agarve salt and pineapple yeast
I used coconut salami and made the tomato sauce from plum skin, nutritional yeast, raspberry extract, guava essence and sesame seed paste. I baked it for 1 hour on 120 F and it came out terrible..."