Is that an M for 'Mario?' (Batali, not Acunto
I pulled up a video of what I think is one of their pizza guys making a pizza (it could be a helper messing around after hours)
He's tossing the dough and, from the video, the pizza goes in at 3:25 and, at the 5:06 point when the video ends, the pizzas are still in the oven.
Here's another Tarry Lodge pizza maker:
who's also tossing. I'm also seeing what I'm practically positive is a cooked sauce.
With the tossing of the dough, I'm thinking this must be lower hydration (maybe mid low 50s?). Lower hydration + 2 minute bake might translate into even browning.
This is probably delicious pizza and maybe these videos aren't truly representative of their process, but the Neapolitan branding for what is most definitely not a Neapolitan pizza rubs me the wrong way.