OK, I try hard not to be too provincial on Slice (or any of the SE sites). Provincial in the sense that I can't see beyond the pizza realm in NYC, the U.S., or North America, etc. Pizza's such a wide world, and people from everywhere love it. But I guess I'm going to express some amazement here anyway, because I think it's really, really cool that we just got a MPM submission from Kuwait. Sa'ad, I hope that doesn't sound patronizing. —The Mgmt.

Attached are the images of my interpretation of an elite NY-style pizza I made. It's stretched to 20" but comes out at 18.5" after bake.

Toppings:

• 250g Homemade fresh mozzarella
• 50g Sharp cheddar cheese
• 300g Epicure Italian Passata for sauce
• Sprinkling of dried thyme
• 3 thinly sliced cloves of garlic
• Generous drizzle of basil-infused olive oil
• Dusting of Romano and Padano cheese after bake

Dough:

• 456g GM Better for Bread
• 288g Water
• 1.25 tsp Salt
• 1/16 tsp ADY

Fermented for 24 hours at 61 F. 675g of it was bunched and re-balled 5 hours before bake.

It's baked at 650F for 6 mins in my custom-made oven (shown above).

My name is Sa'ad, and I'm from Kuwait. I only had NYC street style back in 1998 in California, and I loved it. After a lot of learning for the past 2 years and with the help of the great people at pizzamaking.com, I am now able to make these pies.

You can also see my other pies on http://www.flickr.com/photos/s00da

Regards,
Sa'ad

Sa'ad,

You are killing me. I had a light lunch, and that pizza looks incredible. As does the custom oven. I think I'm going to have to hit you up for a My Pizza Oven interview. You game?

Hasta la pizza,
Adam