Care to share those thoughts?
Sure thing. You see, in the past I've used some NY doughs, topped with italian peeled tomatoes and fior di latte, with a stone or steel plate positioned around 2 3/4" from the broiler, hoping to get a "Nearlypolitan", but I found out it's just not that simple.
After reading up on this thread, as well as Omid's epic Pizza Napoletana post, I felt like I had some better ideas for the next attempt. I made a dough with less hydration than my usual 66% with AP flour, dialing it down to about 62-63%. I eliminated sugar and oil from the formula. I incorporated a bulk RT rise for approximately 15 hours, followed by another 5. I "closed off" the bottom 2/3 of my oven, using only the uppermost part (top rack), which was covered with a double layer of aluminum foil, therefore creating a smaller volume of space to heat. Just these small changes (incorporating a "proper" dough formula and oven arrangement) made for some welcome changes. Slowly but surely I'll be doing some more tweaking to achieve a better, balanced bake.