I've been a little preoccupied with Harvest's Pizza lately. It's wonderful. Tender, very lightly topped, crust as good as the toppings. On occasion I can hit something close in my grill, but in the oven, most of my pies suck. I latched onto thickness of dough over the past year or so. I thought tenderness might derive from a super thin crust, but some observations the other night at Harvest led me to different thinking. I realize a home oven isn't a real pizza oven, so my expectations are reasonable, but I should be able to do much better than I've been.
So I veered all over the place, that's what I meant by "notes" in the title. Not a great comparison. Lucky's made one dough, I made the other, undoubtedly different flour, not only higher fat in one, but hydration different, etc. It was just an itch I needed to scratch. My goal is something as tender as Harvest, cooked in a regular oven,