Wow, an amazing body of work! I'm a little overwhelmed by options in the roadmap. I've made a few dozen neapolitan pizzas in a new FGM 950b WFO over the last two months and I'm ready to try something different. I love NY style pizza so this has got to be next. Which of the many options due you recommend for a WFO and 15" peel? What surface temp? Should I keep a fire or clear it out? I've got a couple of starters active I can use as well as both fleishmans and red star yeasts.