Yes - assuming the SD is handled properly - that's what I'm saying.
I think this is a conversation for another time
These are topics that are near and dear to my heart, but, in the context of this thread, it's difficult broaching these subjects without looking like I'm being critical of Jay, which, at this point, is not my intention. It's going to take me a while to get my head around the idea that a 9-13 hour dough can be so incredibly sublime, and I may have to take another look at the relationship between texture, time and flavor, but with your hearty endorsement, Craig, I have no other choice.
I'm truly glad that your visit was so momentous and that you finally have a stellar Neapolitan pizzeria in your area for when you don't want to fire up the Garage. This is yet another well deserved feather in Cane Rosso's cap.
Edit: Good to see you Chau!
Feel free to gloat. You've won this battle, but I'm not conceding the war