I just had a tremendously interesting morning.
My friend, Luca Varuni of Varuni Napoli, let me hang out in his new pizzeria a few hours before opening. I got to see how they fire up/manage the ovens and make the dough. He let me bring some of my own dough to cook and that experience alone was tremendous.
Luca's passion for the craft is tremendous that his generosity for sharing information surprised me incredibly. While I will not divulge the specific details out of respect, I can say that there are no secrets! At one point or another we have probably made pizza the same way. Using passion and logic, it is all about what works for you.
Cooking my dough in a real Neapolitan oven (Stefano Ferrara) was beyond words. My pizza cooked a bit different. Neapolitan pizza just happened and I didn't have to tinker around so much like I do in my home oven. I am not saying it is easier, I saw first how how much skill it takes to get them to work, but it is just..different. I wish I could write like Omid to bring what I felt across.
Definitely visit Varuni Napoli when you are in Atlanta. It is a must for hobbyists like us.
Have a good day.