pftaylor; thanks for the welcome. i found this board by accident. looking for the address for lombardi's. i forgot what street it was on. i never ate there. allways to crowded i'll look at the reverse thread. i'm not sure how your trying to reproduce this at home (oven,what yuour doing for dough, mozz etc.) jose don't own a piece of the shop. it was sold about 5 years ago they build a kitchen bar and fixed up the place. i used to hang out there about 10 years ago i know they had a kitchen about 40 years ago. then closed it. i think they were also selling raw clams. i'll go down and talk to jose maybe this week. i'm sure thier dough is only pizza flour, brewers yeast,salt and water. 20 or 22 oz. for each pie. i'm sure he's using a ground plum tomatoe. ie. la saqusita. cento, pastosa. and only adding salt . tell me what your cooking in. etc. i will get you more exact info soon. remember in the pizza business suppliers and brands change from time to time. i'm sure it i had a shop with a coal oven it would be easy to reproduce. i'll give you some ideas later for making fine pizza in a cookie tray or sicilian tray... john