Thanks Peter! Do the pizzas look more Neapolitan than NY to you?
Terry,
I know that you switched to the Canadian organic hard red spring wheat flour a while back but I think you have still been able to capture that artisanal Neapolitan/NY style pizza look as typified by Dom DeMarco's pizzas at DiFara's but without having to use the Caputo 00/high-gluten flour blend. However, with your obsession for quality at all levels, I have to believe that your pizzas, and especially the crust, have to be at least the equal to, or perhaps even better, than Dom's. One of the things that appeals to me with your pizzas is that they don't go overboard with the char. I like the balance between the char and the remaining lighter parts of the crusts of the pizzas. I think it because I like the wheat flavor of flour and don't want it overwhelmed by the flavor of char. But that is just my personal preference. From what I have been hearing, Dom has been burning more pizzas lately. After making pizzas for over 45 years, maybe age is finally catching up with him.
The other observation I have is that it is difficult to show in photos how large an 18" pizza really is. You would have to put something in the photos, like a yardstick or tape measure, to make the point of size. I am sure that if our members saw your pizzas in person, they would be even more impressed with your accomplishments.
Peter
