IMO, the flavor of different provolone cheeses varies a lot. I have had some that are almost tasteless and some that, even though their label doesn't say that they are sharp, they are far from being mild. I love sharp provolone for just eating with crackers, but it's too much for pizza IMO.
The same goes for smoked provolone. Some are way more smokey than others. I have made pizza with 100% smoked provolone before that tasted okay but left an unpleasant aftertaste.
I often use a blend of 50% mozzarella, 25% provolone, and 25% smoked provolone. The smoked provolone that I usually buy is very smokey. I don't remember the brand but it is supposedly apple wood smoked.