In Seattle last week and hit a couple of joints. Our second stop was "Serious Pie". Not my type of pizza but everyone should try it. I kinda thought the dough had a 'pastry' like texture to it, just me. They do a 48 hour rise and ovens around 650. Flour was Shepherd's Grain.
Three picture left, penn cove clam, house pancetta, lemon thyme
right, guanciale, soft egg, beacon hill arugula
