I don't agree with your assessment of Provolone. I have had it the other day and it melted nicely and it stretched very well. After I took a bite, I got the familiar thin and elastic stripes of cheese that remain dangling.
I think you put the Provolone cheese too long in the oven. The picture shows a very browned cheese. I have baked my pizza with the provolone for only 8 minutes at 500F in the oven. 15 minutes is too long.

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