I know a Pizzeria in town that uses Smoked Provolone on their pizza instead of Mozzarella Cheese. It really has a great taste too and you would not notice that it is Smoked Provolone unless someone told you. They have been making pizza that way for 20 years.
I am looking forward to the Smoked Scamorza. I am wondering if I should follow Antico's pizza completely. Caputo Flour (instead of my beer dough recipe), Smoked Scamorza cheese first, spreading on some SM tomato sauce, Buffalo Mozzarella, Fresh Basil (which i will have to add at the end in my home oven) and a sprinkle of Pecorino Romano cheese. I have everything but the Caputo flour.