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I'm not seeing the amount (or type) of cheese this recipe calls for. Am I totally missing something?

Just a note that bagged pre-shredded cheeses often already contain cornstarch to keep the shreds separate, so if you're (like me) the kind of lazy person prone to shortcuts, probably best to be aware of that here.

Absolutely. Ancient Ancient Age is my new house bourbon of choice. It's frighteningly cheap, but perfectly drinkable -- just don't mistake it for regular (just one "Ancient") Ancient Age, which is paint stripper.

I've never seen another pizza quite like Matthew's, but there's another Maryland-style pie best exemplified by the pizza at Ledo's: rectangular; thin, buttery crust; sweet sauce; and smoked cheese of some kind, usually provolone. (It sounds somewhat similar to the description of Old Forge, which I've never had, and that would certainly make some geographical sense.)

In addition to the original Ledo in College Park and the local franchises of same, I've had very similar pizza at a number of bars around the area, although the only specific one coming to mind right now is the Stained Glass Pub in Olney.

I'll second (or third, or fourth, or whatever) the recommendation of Attman's in Baltimore. I took my groomsmen there the morning of my wedding -- guys from Brooklyn, Texas,Cleveland, and Knoxville -- and everyone was impressed with the quality of the corned beef and pastrami. For me, it's without question the best in the area (and I'm counting "the area" as all the way down through DC), and up there with even the best of NYC.