This is my first substantive post. My head has been swirling with the best dough recipe to use in my standard apartment oven with a stone (not sure how hot it actually gets). In the past, I've used KABF, and Ishcia starter (obviously salt, water and ADY), mixed with Kitchen Aid and cold fermented for 3-4 days. I also like have used most recently 3 minutes with oven on and 4 minutes under broiler ( I place the stone on the rack closest to the top Broiler). But results are inconsistent. And, I have limited time to experiment. Was hoping to jump start the process a bit by seeing if anyone can recommend the quintessential Neapolitan recipe for my standard oven?