I think most of the real NY pizza places use a Grande brand cheese that's a mix of mozzarella and provolone. The places that make those little neapolitan pizzas are using either fresh mozzarella or maybe imported buffalo mozzarella from Italy. You're just eating shit pizza and complaining about it. Eat better shit, but do it less often.
Steezo, as the only member of this forum who's actually spun pies in NYC, I'm gonna tell you to no one would waste provolone by adding it to the pizza mix.
I've spun thousands of pies in this city. That's how I paid my way through college. That's how I know this wasn't a photo-op:
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