I tried some superlative pizza several times at Astra recently and I had to call the owner and find out the scoop on this place.
Carlos Valverde is serious about making his pizza. Having made pizza in New Jersey and New York with family most of his life, he has it down to a science. He uses filtered water in his dough and his dough changes every day based upon the weather. When pressed for his recipe, he says, “It just depends. If it is more humid it is different. I adjust it by the weather.” All of his ingredients are shipped in from his old stomping grounds to ensure continuity and quality.