Sorry Norma. I don't think this thread is ever going to return to the original topic...
I'll take a shot. I've been incubating some ideas about Steve's event for a couple days and am ready to share them with Norma.
The pizzas Steve made reminded me of Neapolitan pies in that they were super tender, but they had a crispness on the bottom that I had never tasted before. They were half way between Neapolitan and NY style pizzas in my opinion.
His modification of a BBQ grill he found sure works great and makes the best Lehmann dough pizzas I have ever eaten.
Norma, with the exception of the thickness factor, these pizzas are both incredibly close to what I make, as well as close to what many NY area pizzerias made when I was growing up and when the ovens were more powerful. 3 minutes is right on the outskirts, but I'm telling you, these are solid NY style pizzas, not hybrids- in any way. This might be a hybrid within the spectrum that NY pizza falls into now, but it is in no way a hybrid from a historical perspective, and, as I told Kenji the other day, NY style is a sum of both it's history and it's present (and also defined by it's best examples, not it's most mediocre).
I kind of jumped the gun when you first posted about enjoying Best, and I thought the Best experience would propel you into an obsession for shorter NY bake times, but, although Best has a respectable bake time, it drops the ball in other areas, and ended up being nothing to emulate- especially after our recent visit where I felt that the quality had dropped. The fact that you're describing these as the 'best Lehmann dough pizzas' you've ever eaten proves to me that you might be nearing a point of understanding what 3 (and 4) minutes can do for a pizza.
Let me ask you this. I know you describe yourself as being a bigger Neapolitan fan than NY style, but, if you had this pizza next to, say, a Keste pie, and you could only eat one slice, which would you go for?