I guess it just takes time. Once we get all the products here then we can make a bunch of doughs and try them out. I'm trying to get my father to try other pizza doughs besides his own, he is very good with pastries and bread, I guess it comes from the French/Armenian background. There's also a place in Studio City, CA (Los Angeles), Albano's Brooklyn Pizzaria, which was voted for best pizza in LA. I was going to go there and see what info or samples I can get from him. For the Neapolitan pizza there's that Antica Pizzeria in Marina Del Rey, CA (which is also in Los Angeles) I remember Giuseppe came by our place with his Verace Pizza Napoletana certificate to take some pictures in front of our forno. He did not have his restaurant at the time. I think he does classes now.