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Great tech post! I've spent the last three months up to my elbows in the recipes from American Pie. I'm working mostly with the Neo-Neapolitan dough, though. I'm coming up with great dough flavor, but I've never achieved that big hole structure you've got. That aside, I'm just a 900 degree oven away from the best pizza in Northern New England. I may attempt to build some sort of brick oven monstrosity in my back yard if this damned winter ever lets up.