We went to Mozza for dinner tonight, and we were able to sit at the bar in front of the kitchen so we could watch the pizzaiolos at work. Great fun. I made a short video of one of the guys stretching a couple of pizza skins. They put olive oil around the edge of the dough to get the edges browned and crisp. You can see some good technique and their great, extensible dough. I asked the guy how many pizzas he makes a night and he said around 200 or so. So he's had a lot of practice! Here's the link to the video:
I also took a couple of pictures of two of our pizzas: (1) Brussels sprouts with pancetta, red onions, panna and mozzarella; (2) Goat cheese, leeks scallions, garlic & bacon. Both were great.