This is definitely a cooler oven/longer bake, as evident by the additional browning on the cheese, the crispiness and the lack of the leoparding on the rim. This is a bit strange, because when Roberto initially left Amano to open Keste, the bake times increased (to be eventually lowered when Roberto came back and raised hell), and now that he's left Keste to open Don Antonio, it looks like the exact same thing occurred. It's almost as if the younger pizza makers, who might have possibly grown up on NY style, are attempting to NYify the pies when Roberto's not around. It obviously doesn't work, though, because a cooler oven with a Neapolitan dough is a recipe for disaster. Hopefully Roberto will see what's happening and lay down the law- again.