Thanks guys and gals. I really appreciate the feedback. Coming from those who know the pizza scene in NY, makes me really happy.
Thanks to Kelly and Scott for pushing me towards the bigger pies. I hadn't given them any credit, but they will be a standard for me now
. More for folks to eat while waiting. Also the extended cooking times will allow me to bake 2 at a time without too much fuss, I think.
About the 4min bake times. I think I am partially to blame for pushing folks that way on the forum. Lately I have been making some excellent 5-6m pies. The more I think about it, 4 minutes is just one variable among many. Because I tend to work with slightly higher hydration doughs for the open crumb, I think that my pies are actually benefiting from the extra bake time. I'll have to do more tests to verify this though.
Scott, I think you maybe right. I'll keep toying with NP, but my infatuation may very well be short lived.
Robyn, that 2nd NP is fresh mozz, gorgonzola, figs, and EVOO. Really good. The saltiness of the gorgonzola balances really well with the sweetness of the figs.