You, my friend are no rookie.
It is a bit unfair to those of us "true noobs"
to see a new poster with pies of such high quality. Having said that, if you haven't already been challenged and awed by the members and the info on this site, get ready!
Question: What type of yeast did you use? And what types are available in Japan? ADY, IDY, CY? With all the soy fermentation going on (and malt for that matter!!) I imagine there must be a few options available?
Anyway, beautiful oven and pizzas, and your daughter should consider a career in movie diecting!