First post, but been making pies for about a year. Follow the typical NY style:
KABF
60% hydration
1% ADY (proofed before adding)
1.5% salt
4% EVOO
Do it all in KA mixer...again, pretty well dialed in. Standard 90 min room temp rise than overnight in 'fridge. I like it, but...
I broke down yesterday and bough a dough ball from my favorite pizzeria. You can see the obvious differences. Mine has tons of bubbles; theirs has none. I can smell the yeast in mine early and scents of alcohol from fermentation afterwards on mine...can't detect any on theirs.
Mine tends to pull back as I stretch out (after coming back to room temp), theirs is much more workable.
I'm not sure I can taste any EVOO in theirs...minimal if so.
I think theirs has a cornmeal coating. Prob can't see in the pic but it's there.
So what's the deal?
Theirs tastes (and performs from a workability standpoint) better than mine...uncooked and cooked.

Short of asking them for their recipe (which they might give me; I'm pretty friendly with the owner but the EGO won't allow that!), how can I duplicate?
Suggestions? Thanks in advance.
Chris