This last picture of Gary is a real hoot. Something is wrong with this picture...very wrong. Anyone???
I do think Peter is closing in here. Though I found #4 a little tasteless, the crunch was right; the airpockets were crisp as cracker...and the rigidity was on target. Like I said before, the ability to stretch easily (and without tearing) was good.
Mine didn't rise all that much...and, I think, could have used some more oil, but....it was good. (My "problem" is that my family have been exposed to so much pizza made in that mode over the years, from my Bakers Pride electric, that I'm not sure they would actually prefer Delorenzo's to mine, anyway, so they're not great judges; and, my wife still thinks of pizza as something to get for a snack or when you can't/won't cook). But, this was good..and easier to handle.
One question, and, I'm sure this has been described ad nauseam: what is the "poppy seed" trick?
I'm also wondering whether Delorenzos' taking the pies out of the oven for a minute or so to assess the need for oil on the rim, isn't also a variation of the take it out to crisp it thing. Like the articles said, though, the pies' crispness, rigidity, shape, are all pretty variable. I doubt too many people are really focused on the crust, per se, which, for me is the main ingredient there....as so many people talk about toppings. Because toppings are so variable, in water (mushrooms) and grease...I only use the "plain" ones to evaluate the batch. But, in the #4 batch I made the other day, even the sausage and onions..and the anchovy pies were rigid and crispy. I did reheat them before serving, as I made them ahead of the Eagles' football game.