I read all the 77 pages today and it was very inspiring. So thank you.
I have been to many pizzerias in Naples by now and i have fotos from all of them but when i watch those none of them compares to yours.
At least that is my own personal honest opinion where my da michele pictures would be the closest to your standard.
Hope they taste even better than they look.
I came up with 2 questions while Reading.
1: I thought I could see a big break trough in December 2011, just compare reply 381 http://www.pizzamaking.com/forum/index.php/topic,14249.msg163088.html#msg163088
compared to the pizzas in reply 437 http://www.pizzamaking.com/forum/index.php/topic,14249.msg168867.html#msg168867.
After reply 492 they all look just Amazing.
My question would be: What was the most important improvement that you made in this period if you remember? Was it to heat the oven for a longer time or change to 24/24 fermentation, or exact (Point of pasta)? Now i am only talking about looks like leoparding etc.
2: When getting those more pronounced leoparding etc. did the taste also got better in your opinion?
Please keep up your good work so we all can get more inspired.