I made three of these pizzas this weekend. Fantastic. Just beautiful. Taste and texture were wonderful. Never had VP -- I live in Idaho and grew up in Florida -- but this just blew people away. First time I used a scale to measure ingredients and it made a huge difference. I was a little concerned about elevation (I'm at about 3000 feet here in Boise) but I think it was fine.
Thank you steel_baker and other contributors in this thread -- I really appreciate it. I'm a total cooking freak -- I cook all sorts of things from all over the world, but very little beats pizza and fried chicken, and this was a memorable pizza. The attention to detail that you all have really makes a difference.
A million thanks.
Glad you enjoyed it. It's a unique style that I grew up with. Many people who grew up in that area have tried to duplicate it for decades after growing up & leaving. I don't claim it's a perfect duplicate but I will say it's pretty damn close. The best part is that once you know how to make the dough, you can top it any way you want & develop some amazing flavor profiles.