Thanks so much to all for the kind words!
Anybody in this thread ever try NY Pizza Suprema? I was thinking about starting a thread on it since searching it turned up almost nothing, yet I know it has quite a following.
One thing that I learned with these two pies I forgot to mention above is that watching the pie man at NYPS, I saw that when he did the hand stretch his hands were quite a bit farther apart from each other than the way I typically stretched. So I made that adjustment on these two pies and found that they stretched very evenly - moreso than any other time in the past. Anyway... I know a lot of the folks commenting here are quite well versed in the arts of stretching, but in case anyone honing that area of their pizza making is reading, thought I'd throw that in.
Thanks for the tips on the vacuum sealing! Very useful...
Now to address Scott's thoughts on my ol favorite Lombardi's vs. this style, I've always been very, very much a believer that there are just different classes of pizza: you've got your classic slices, your lombardi's types (you know the places), your super thin/cracker/bar pie types (kinchley's, star, etc for jersey folk), and even your lower classes - the chains and frozen types. And as a lover of pizza they all have a special place in my heart, even the worst quality ones at times do the trick.
I think what has changed is that I was originally so stricken by the unusual nature of a Lombardi's/Totonno's etc and appreciated their tomatoeyness and the fresh basil combined with a great charred crust. However, to me it's not "pizza" just like a Neopolitan is "original" but to me it's just not what a slice is all about.
So perhaps we agree more than you realized or more than I made apparent/more than I realized myself.
I can also say that this pizza is quite a bit more popular than the fresh mozz style is with my friends. I don't think I'll ever leave the fresh mozz behind for good, but for the time being I certainly am much more fixated on the greatest slices in this tradition.