I just finished a few days in the big apple and have an update on Luzzo's. I wish I had good news to report.
First, I toured the dough room and there was absolutely no high gluten flour, brominated or otherwise, to be found. There was however abundant amounts of San Felice 00 flour. There was also a Hobart mixer with a spiral attachment.
Second, the coal fired oven is now also burning wood during business hours and just coal after hours. I timed three pizzas and each took over two minutes to bake. Closer to 2:30 to be more accurate. The bake was uneven with the top nearly raw and the bottom nearly burned. Why they are burning wood and coal is perplexing. I understand why they are trying to approximate a wood buring oven, but it simply doesn't work in practice.
Third, the balance of the pies were completely off irrespective of toppings chosen. The sauce was overly bitter from citric acid in canned tomatoes. Consequently it overwhelmed my palate.
The crust still had no discernable fermented flavor only this time, it didn't possess the perfect texture it once had. I felt like crying about this one.
Overall, every single major aspect of the pizza at Luzzo's had slipped to the point where I will not go back. Life is too short to give this joint another try.