I think the mild provolone is even more mild in the Ohio/Pennsylvania area. Every time I try it up here with the brands we get in Boston it is too much. Back in Pittsburgh, though, a lot of the best places use even 100% provolone with excellent results. I do miss that flavor. I think that is sort of the signature of the area. A NY style pie, but with a provolone cheese instead of mozzarella. I can't wait to get home and visit and have some of the great pizza there that I grew up with, although I am even more excited to try Il Pizzaiolo. Look out Ron, I am going to run you out of your buffalo mozzarella stock when I get back there!
Lilpizzaplace, in what part of ohio is your shop? Maybe if it is not to far I can drop by for a pie when I am visiting my family.