The crust had a mild sweet (not too sweet) but smooth with bready, nutty overtones to it.
There was a definite shell that was crisp and the rest kind of melted in your mouth (you didn't have to struggle to chew it.)
The toppings were all finely cut (like coleslaw} and overall the crust, sauce and toppings came togeather without one overpowering the other.
(I"m not sure how the sauce was made)
I didn't get too good of a look at how he stretched it out but like Jeff said it was wet and it seemed that he had to work carefully with it.
There were large and small plastic containers all over the place, some bulk, some balled (maybe he was doing some stretch and folds at the same time.
one person in our party swore he was doubling over the outside edges (stretching it large and folding back the outside to a smaller diameter) I don't know.
He would open it up a bit and come back after working on another pie and open it up some more......maybe in stages
I think there are several ways to get similar results, mine is different because I stretch and dress mine on the stone counter an scoop it up with a GI peel.
Even though his pizza is great, I'm as much inspired over the fact that he is creatively breaking his own new ground.....not just regurgitating something from the past.