I would agree that the first one does look better, but it wasn't. I know I need to get more color on my crust but the top picture's crust was lifeless. It underwent no fermentation, was rolled out with a rolling pin, and was dry as a bone. The bottom crust (while pale) had a full 24 hour ferment in the fridge, a 2 hour rest, was hand shaped, and sprung to life when it hit the stone. I think I may have pulled it a little soon because the spring caught me a little off guard. I also didn't put any olive oil on the bottom crust in the interest of a control. I have only begun to experiment so I'm keeping things simple and pure right now, but I'm hopeful that the asthetics will match the flavor soon.