I think your pizzas look great and you could have easily fooled me that they weren't Gino's pizzas .
What was your recipe, and how did you bake your pizzas--in a pan or stone?
Well I'll tell you, I don't make my crust from scratch,,, Yet, I just get these little pouches of mix made by Martha White. Add a half cup warm water and let it sit,,, As long as I feel like. Sometimes a hour,,, Sometimes a minute,,, Sometimes overnight.
As for the bake,,, I allways make "pan-pizza's". Oiled pan, And hands to spread the dough. Works real good.I can get it paper thin if I want. I bake most of my pizza's @500 Deg's plus for about 5-10 minutes depending on the amount of toppings. I have noticed that useing a dark pan helps alot.
Sometimes I make my own sauce,,, Sometimes I don't. I like to get Contadina four cheese, or BOBLI sauce if I don't make my own.
If you noticed, I make my gino's copys "edgeless" just like they do.
But I must admit I am going to have to try to make a NY-Style soon. But I don't have a stone or peal yet. Gimme time!!!