For those more knowledgable about pizza styles/history, I have a question... since I'm baking 385gram 12" pies in 4 minutes -- on steel with gas -- and topping with cows milk mozz., ricotta, and parma (with fresh tomatoe sauce) can the pies still be considered Neapolitan? Or would they more of a hybrid? If so, what would you call them? Not that it really matters that much, but I was curious what pizza affectionados would say? Any thoughts?