Since you like a thin crust, you might want to test your oven on a Raquel dough, which is thin along the lines of a Patsy's crust.
Yes, I'm going to try every single type of dough here, despite feeling not confident about achieving the Neopolitan style.
Since I dry the grape tomatoes for a lot longer than you (an hour or more at 200-250 degrees F), I wondered how they played out on the pizza, especially in the combination of fresh/dry you used.
I meant to give you feedback about that but forgot.
I tried it twice. Not wanting to crank up two ovens I used my pizza oven at 300į (the lowest listed setting) for about 1/2 hour (now that I think about it) rather than 20 minutes as I said. The first night the proportions were 2/3 baked grape tomatoes (cooked with a light coating of olive oil, salt and a pinch of anise seed), mixed with 1/3 fresh chopped and drained grape tomatoes, salt and 1 T fresh chopped oregano.
Last night I only had enough grape tomatoes for the baking part (and the store was out too), so I substitued cherry tomatoes for the fresh tomato part; because they were so tart I reduced the percentage to 1/5 (rather than 1/3 as I'd used for the previous night's fresh proportion). Also different was that I added the oregano to the grape tomatoes to be baked to see how the additional cooking would taste.
Last night's tomato mixture wasn't nearly as good, the cherry tomatoes were distracting, and I didn't like the extra cooking of the oregano either.
I haven't tried cooking the grape tomatoes for an hour, but I can report the olive-oiled, 1/2 hour baked grapes added a lot of extra flavor. I really liked that they were still moist but a little denser, and their contrast with the fresh grapes. Lotsa sweet tomato flavor! In fact I liked it so much I have to thank you for the great suggestion.