This was baked in my in-laws' electric convection oven that was preheated to 500 degrees. It was baked naked for the first 8 minutes and then for an additional 8 with the toppings. The crust was crispier than I wanted, though it was less crispy than Napizza's crust (San Diego's pizza al taglio).
The Caputo Metro flour was liked by everyone. I approached it with the idea that the operational hydration would be similar to AP flour.
On the next attempt should I decrease the bake time, increase the hydration?....I've never nailed this style to my satisfaction. Maybe Johnny the Gent can chime in on this one?