Hello from San Jose CA

[daven74]

I ran across this great pizza site while reading other pizza sites, and just posting now so I can get into the conversations. Mainly looking for ways to improve my neapolitan dough and cooking procedures in a standard 550 degree home oven. I used to own a pizza restaurant with a fantastic Rotoflex pizza oven, but the dough recipe we used there did not scale down very well for home use.

[mkevenson]

daven74 , Welcome from a fellow Bay Area member of this fine ".com"

Interesting that you are using a Neapolitan dough in a home oven that goes to 550 max. What flour of choice?
 It is sometimes better (you may get more responses) to post a specific question in either the general pizza making forum or the forum that best describes your type of pizza.

Sounds like you have much pizza making experience, I am sure we can all learn from your experiences and there are many here who teach rather well.

Happy Holidays

Mark