Gozney's YouTube channel has a nice profile on Tom Vincent of Vincenzo's Pizzeria.

I love that Vincent has put so much custom work (even woodworking!) into his restaurant. I'm jealous. He also goes quite a bit into his dough management, with lots of great advice. It's worth watching.

While Vincent doesn't use Gozney ovens in his shop, he does do an amazing job of cooking a 16" pizza in an Arc at the end of the profile. That's wild.

But that's not the craziest thing. What gets me the most is the insane way Vincent shapes his dough at 4:19. I've never seen a technique like this before.