Thanks for the nice words Norma and Hog,
The Belgioso aged sharp provolone is pretty sharp, almost to the point that it tasted similar to pecorino and romano, which I usually put on before the mozzarella. Since the provolone was that sharp, I left the PR out. I really like the Whole foods, whole milk Mozz. and I just tossed a small amount of provolone, maybe just shy of 10% provolone 90% whole milk mozz. That cheese combo seemed to produce the closest reproduction to NY cheese I have ever come close to in my oven.