I was, and still am a bit in the same boat as you Malanga! At first I was absolutely dizzy with all the information on this site and all the different styles, recipes, dough techniques, and cooking options that there are out there. Let alone all the different ferment times and temperatures that you do them at! But the longer I've been here, and that really isn't all that long, I've kind of got a grasp of what it all means and you will too. I still have probably a few years (no joke LOL) worth of baking to do before I am at the point to where I am truly comfortable with my pizzas, but that is all part of the fun I think! Good to hear that you got the KA, it is my flour of choice too since it is just about the only thing I can source here in Birmingham on the regular with no special ordering and expensive shipping costs.
And Malanga, do you mind if I ask what your plans are for your oven mods? I was going to try the self cleaning cycle in mine tonight, but the dough that I made from a batch of new starter I just grew was an absolute flop, so I didn't get to bake. (I was super bummed, dough was slack and slimy almost) Are you doing actually work to it, or more along the lines of just tricking it into thinking it's cooler inside than what it really is? I'd love to be able to get mine to the mid 700's, or even as high as 800 degrees. I'd need to get an IR thermometer for that though I suppose. Good luck on all your attempts though, I look forward to seeing good things next week!