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No, I had a little look for it. I've seen a couple of people online said that havarti is quite similar. I think you can get it from waitrose, but I haven't tried it myself. I've just been using a block of mozzarella from Costco.
At Tony's Pizza Napoletana in San Francisco, owner and pizza savant Tony Gemignani uses cheddar around the edges. The cheddar comes out reasonably lacy and crisp, but the flavor reminds me more of a crisp-edged grilled cheese. I tried sliced and cubed low-moisture mozzarella and young, soft Jacks. I even gave Havarti a go. In the end, the closest substitute I could find was a 50/50 mix of low-moisture mozzarella (which provides some of that clean, buttery dairy flavor) and Jack (which has plenty of fat and also tanginess).
From a serious eats article, but I am yet to find Jack around us.
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rj
What cheese are you using for the Detroit style? All the recipes call for brick cheese but I don't think there's any chance of getting that over here.