I started out my pizza life by making chicago style pizzas in my oven. After living in CA for a while, I adapted my chicago cheese crust (which everyone loves) and used it to make some Cali-style oven pizzas, including a pseudo margherita pizza on wheat-cheese dough.
Now I have a brand new WFO (still curing), and I ordered the Italian cultures from sourdo.com. Should I get used to the oven first using my Cali-style pizzas, or should I just jump in with both feet and try the NP style? I'm a bit nervous about changing too many variables at the same time. I know it will be a process, but I sure don't want to start out with an epic fail because I was trying to learn too much, too fast. Or, are there some easier transition pizzas (more sure-fire, short time crusts).