A question for you Craig,
On some of those pies, the Mozz seems to be more set in place, whereas on others it has spread out beautifully (in case you can't tell, I am a fan of splashy, gooey mozz). What do you think is the difference between the kind of square looking, less spread bits on the Margheritas versus the splooshed out look on the pepperoni?
(Yes, "splooshed" is a valid technical term.)
Is it different kinds of cheese - i.e. low moisture "brick" mozz on the first ones versus more watery buffalo mozz on the others? Or something else?
Beautiful pies, all of them of course!