These are yesterdays 2 margheritas. The first was cooked for 1 min 40s. The second 3 min 40s. Both from the same batch of Caputo flour 60% hydration. 2 hr bulk, 6 hrs ball at room temp approx 70-74 degrees. The first pie was much softer, the cheese barely melted, everything tasted fresher. The second had a crisp crust with a tougher chew, the cheese tasted cooked. More of a NY style? Both were decent but I liked the 1 min 40s pie more. I need a WFO!