a quote from Anthony that might shed light on his method.
AM: Nobody makes dough like I do. Itís just flour Ė itís got no yeast in it. I make a starter the day before, and then I let it rise naturally. That builds a depth of flavor thatís key. Itís kind of like a sourdough in that respect. Once I make it, I keep it going for about two days, never in a refrigerator. The other factor is knowing how to work the oven. Each pizza cooks in about 60 seconds. Iím using the same oven that I had in NYC, which was handmade and shipped from Naples. It comes from the town where my wifeís grandmother lived. Thatís pretty cool. This time around, I had the guys in Italy tile the front for me.