hi craig,last time i was in new york john and i ate at via tribunali. the pie was exceptional.they used 5 stagioni that they buy from velotti foods. their price list shows different protein level flours. which one are you using? they have a 11.0,11.5, and a neapolitan.I'm assuming the neapolitan is their pizza flour.
you pies look terrific as usual,are you done with your diet??