Originally Posted By: J.B.
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.


My mistake. I recalled that Grande has an East Coast blend and I assumed it meant Mozza/Provo. I went to their website and it's actually a blend of whole milk & part skim mozzarella.
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