I was kinda waiting for 333meg to post about this stuff, but since she hasn't yet...
333meg came up to my place yesterday, and we went to UA Tommy's for a mid-afternoon lunch. We got a large pepperoni pizza. It was much thinner than what you usually get from UA Tommy's. Strange. I thought it was also much better than usual, although it may have been a little too thin. (Leftovers got floppy, which I don't think ever happens.) It didn't have a noticeably malty or fermented flavor, which I think surprised us both.
I consciously thought about this yesterday for the first time ever: When you walk into Tommy's—I "walked" for the first time away from home in four months yesterday, with help from my walker—there's a very distinct smell that tells you you're at Tommy's. It smells like pizza, but there's something very unique about it. It's a smell that can only be Tommy's. You know what I'm talking about, 333meg? I think we may need to obsessively analyze that smell sometime.
Something I was reminded of as I ate the pizza: Since UA Tommy's bakes on pans, the dough takes the shape of the outside of the pan. I don't usually think about this because I prefer baking without a pan. I think I've mentioned this in the original Tommy's thread, but it may suggest a softer dough than my best-yet formula.
Seems like we determined there was visually a noticeable amount of garlic powder sprinkled atop our UA Tommy's pizza, in at least one spot, but it didn't overpower the other flavors (or even stand out at all, to me).
We also stopped by OSU Tommy's to pick up a large pepperoni to go. I only had one piece, but I think both of us had similar impressions regarding how it was different than UA Tommy's. First, it had a fermented or malty smell/flavor. And strangely it was thicker than the one we had down the street. It was almost like UA Tommy's was serving OSU Tommy's pizza yesterday and OSU Tommy's was serving UA Tommy's pizza.
If anyone can provide 333meg a good explanation for bakers' percentages, please do. I think she said she doesn't really know how they work, and I'd probably complicate the hell out of it if I try to explain.
I think we both made a good friend yesterday. There may not have been more than a few seconds of silence between us the whole time we hung out. Also, our "date" seems to have unexpectedly helped me take a huge step forward in my recovery from nasty injuries and other crappy things.
Here's a picture our waitress took with 333meg's phone. I still have some leftovers. I may take some pictures as I eat them, to share later.