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Message: [QUOTE="August_West, post: 3081784, member: 1047"] New haven and NY style doughs while direct descendants of Neapolitan aren’t quite that. Prefer both over traditional Neapolitan,there is a little more chew to it. This winter I got quite proficient doing Sicilian in my regular oven. So I’m kind of enamored with that style right now as I’ve dug into it. But now it looks nice out and about time to pull the pizza oven out of the garage. And start with the thin crusts again. [/QUOTE]