I'm pretty inexperienced but have a few good bakes on cracker crust and will continue that endeavor. But I'm looking for a dough that has broader appeal for my next learning of pizzas. I'm thinking something in the other direction...soft, tender, with maybe some mild crunch. Looking for some recommendations.
I'm not able to do the super high temps needed for Neo. My house electric oven will go to 550F and has a "broil" setting and I have steel, and a couple Axner corderites. My charcoal fired Bubba Keg (komado) will knock on the door of 800F, but that's pushing it. I'm more comfortable limiting it to 700F to prevent damaging it. So, real Neo is not looking feasible from what I've read here and Scott's posts.