The second pie down looks just as good as than the one I had at SpaccaNapoli last night. The only difference is slightly more char and you're there.
Are you still trying to get towards your perfect pie? I mean, what are you aiming for?
MC, that is too kind of you. I think like most active members here, I know good/great pizza when I eat it and have become rather picky about what is good and what is not. At the moment I am really just having fun exploring how to make the different styles. I would like to learn as much as I can about pizza making in general while I still have the motivation, time, and income to do so.
I want to know and develop a decent understanding of what is possible and what is not possible. I want to do the impossible. I want to know that I can transform the most basic of ingredients into something that I and the ppl I serve pizza to say "wow, that's good stuff!" The more time I spend on the forum and making pizza, the wiser I am becoming slowly. I am beginning to change my mind about a lot of things lately.
I use to think there was perfection, but am now satisfied with just greatness. I think our taste can change a lot as we grow too. I mean I think I know what a perfect Neo-Neapolitan should taste like, but then again that's just my personal taste. You may disagree with me on what perfect is. Also I ate a really satisfying chicago deep dish last week. There's no way to compare the 2 except to say that they are both really enjoyable. To say one is perfect would discredit the other. I think we can learn to make "perfect" or really great NY, deep dish, NP pies but not one style is more perfect than the other for me.
I use to to get a bit irked by the elitists that say if you want to make a real NP pie you have to use caputo and it has to be baked in a WFO. My goal was to see if I couldn't prove them wrong. What if I could make a perfect pie using AP flour in a home setting? If not I would at the very least learn the limitations of AP flour and the home oven.
But today, I got to eat some amazing pizza from a WFO. I even got to try my own dough (caputo vs a blend of AP/pastry), and you wanna know the TRUTH??
The WFO oven, the bosch mixer, and the caputo flour made a HUGE difference! When I had little hope for my dough (from my past experience with hand kneading, blending flours, and baking pies using the MBE/home oven/primo) I was blown away at my own pizza when these components came together. It elevated my pizza from a 6 or 7 out of 10 to a 8-9/10. With the right tools, I believe I can do even better than I have been. All I have been doing lately is really just getting my feet wet.
My experience today left a big impression on me...