Several years ago, the NY style pizza was the first type of pie that I learned how to make. The interest then grew towards Nearly-politan pies, then sourdough bread, followed by foccacias, sicilian style pies, pizzarium style pies, and every now and then a wacky "one off" recipe which includes yoghurt, milk or whey. Mixing it up has kept pizza-making interesting for me, for sure. When I say mixing it up - I'm not solely referring to the type of pie, but the varied approaches on workflow, technique and so on. Well, this weekend I'll be cranking out some NY pies (made the dough this evening), and got to looking over some pics of my NY pies, some of which you can see in this thread. All pics focus on either the crust surface or crumb.