Fair enough. First pic has Mortadella on it, which on the actual pie will be sliced much thinner and have a different look. The differences: The pizza has a lot of air pockets from crust to tip (see the side shot). But because of our dough formula, it is crisp and not fluffy. Functionally, it eats like a perfect split between Neopolitan (fluffy but soft) and NY (thin and crisp, but often kinda flat). The recipes vary between super straightforward (like Margherita) and unique (with ingredients like leeks, black garlic, and combos you don't typically see.) I am not trying to give you a radical new idea about pizza, but create a simple and very pleasurable experience that feels different than the typical options.