Well, as promised, here are the pix from tonight's work
I did two Pizzas tonight. One recipe I used the Vera Pizza Napoletana Specification | Verace Pizza Napoletana as written on Forno's Site http://www.fornobravo.com/vera_pizza_napoletana/VPN_spec.html
I broke that one down to make 3.5 pizzas (the math was easier that way). The finished weight for each ball was 226 grams ( I threw out a little extra dough)
I say almost because... I don't have a woodfired stove...just my 550 oven with stone... I don't use 00 Flour...and I don't have starters or Dried Bakers Yeast. Other than that (LOL)....
I used no oil, Cento crushed tomatoes, King Arthur All purpose, and Fleishman's Bread Yeast.
AS far as I can tell, it looks like it's all in the love, because it was so delicious, you wont see a full picture of it...just the side shot. I couldn't help myself, it was half eaten before I had the camera on.
The second Pie ala Jeff V at http://jvpizza.sliceny.com/
This time I used shredded mozzarella on his pie, because I ran out of Buffalo Mozz. It's the one with the shrooms on it. Same problem with Jeffs...I don't have a modded oven, starter, or special Flour.
I'm not saying who won the Pie Down Neopolitan vs. JV, because BOTH are better than anything I EVER bought. For the record (with the caveat that I used MY mathematics, and substitutes, so....someone else attempting the same thing would be different) My Almost Neo had a crispier yet more foldable feel. The JV had a more chewier texture, which my wife prefers.
I'm including pix of the counter prep to show how little you really need to make delicious Pie.