Just wanted to ahow the best time i have made to date. Around 70 percent water. No leoaparding. Bad cheese melt. Too little tomatoe but still the best pie.
the crust was extremely soft but still robust enough to puff up extremely with perfect spiderweb inside crust even where puff was at maximum.
Recently i have found out the looks might not be that important after all.
I agree to the extent that you mean pronounced leoparding doesn't mean that the pizza will be great or that great pizza must have pronounced leoparding. To that end, I think it would be more accurate to say that a specific
look might not be that important. Norma pointed it out here: http://www.pizzamaking.com/forum/index.php?topic=26843.0
To say that looks are not important as a blanket statement, I think would be wrong however. We eat first with our eyes. What we see affects our perception of the taste. Looks do matter. They are a part of the entire sensory package. AOTBE, the best looking pizza is the best pizza. Of course, what great looks like is subjective, so it's hard to move this beyond an intellectual exercise. Notwithstanding, there are some commonalities. For example, your pizza in Reply 121 above, despite the cheese and sauce shortcomings you mentioned, has certain attributes that I associate with great pizza such as the distinct, abrupt transition where the cornicione and the center meet, the dimple at 9:00 where something depressed the crust and it didn't spring back, and beautiful even coloration. It has that tender look. I would also disagree that the pie has "no leoparding." There is enough to give it character.
To me, the goal is to figure out how to make your own great pizza and then do it consistently. The look of your pizza then becomes one of the looks of great pizza. Many, if not most of the pizzerias commonly associated with great pizza, have a distinct/signature look.