Wonderful video, as usual. Pizza looked delicious. I often wondered upon viewing some of your pictures if you used a shiny pan. While one that is shiny on the inside of the pan is all right, it is often thought best to have the outside of the pan dark or darkly seasoned. But in any event your pizzas always look great and one can't argue with success. I always look forward to seeing more of your material and work. BTW, when will you be opening your own pizzeria? --BTB
I just updated the video link a minute ago because the copyright police didn't like me using Esquivel, so I switched to some music from a friend's band, The Rub, who just happen to have a lot of instrumental stuff available.
I've been using the same pans I started with on this journey: AMCO Anodized Aluminum coated steel cake pans.
They don't seem to be getting much darker than the day I bought them, but they heat up well. I don't really have a well-seasoned pan to compare to these, but science tells us that a dark colored pan should absorb heat better than a light colored pan; I don't know how much of a difference it makes, especially if you hone your baking methods.
One of these summers, I will slather tomato sauce or bacon grease, etc. on the outside of my pans and char the heck out of them in my BBQ outdoors (seasoning a pan kicks up smoke and fumes) so I can compare.
After Publishers Clearinghouse locates that check with my name on it that they seem to keep misplacing, I'll open that restaurant a few months later.