I had 50 people over for my son's 2nd birthday, and I used my new WFO to make 30 pizzas (10in). Since I had only used the oven twice I was extremely nervous about the ability of the little oven to crank out that number pies (and of my ability to manage the oven and make pies). But the Primavera 70 worked very well. And I think I did a pretty good job too!
I fired the oven for 90 minutes. The floor got up to 1000 degrees in a few spots, and I let it cool down to 850. The pies were coming out in 45 seconds - and I am not sure that the cheese was melting properly for a true neapolitan (ie, not melted enough). I cut them into sugar cube size pieces. If I let the pie go 60 seconds it would burn. The dough was slightly crispy on the outside, and light as a feather inside. The middle was slightly floppy. The next day I had some leftover dough and I tried a cook at 750 degrees and 90 seconds. The crust was slightly more crisp and a bit more chewy - and had less leoparding. The pic below is the last pizza of the first day - 45 second cook.
So here is my question: for a real neapolitan should I be going for the fastest cook possible and cut down the cheese size even more? Or is the standard to be a bit more chewy and cook longer (90 seconds?). Or is the cheese supposed to be that way, owing to the "fresh" taste? I have not been to Naples in 5 years, and I just don't remember that level of detail in the dough/cheese. Any advice or suggestions appreciated. I understand that this is all subjective - and I do understand that my oven is much, much smaller than those ovens in Naples.