So I don't really know the answer to the question I posed, and I was looking for what other people thought. I agree with Scott in that the longer fermented pies taste better. I don't know if Brooklyn does a cold ferment, but Keste does controlled room temp I believe - and the results are much different from a cold ferment. For all I know this dough is under
fermented. I saw the same thing when I ate at Barbone - the taste of the dough was great, but it had a dense, undercooked crumb:http://www.pizzamaking.com/forum/index.php/topic,20498.0.html
They use IDY with a 3 day cold ferment.
But I will say that this type of leoparding is not visually appealing, and is a bit too charred for my current taste (IMHO). I know when I bake pies with CY, I get a feather light interior with a puffy, slightly crispy crust. Much like Marlon posted recently in his CY thread. I don't see this pizza having those characteristics. But it may taste great, someone will have to try it and report back.