Thanks for the nice words.
I got yelled at in another thread for my numbers, so i'm a little leery of discussing them....all I know is I start out with a bottle of water, and mix the flour in very slowly, until it feels right. I have, like everyone else here, experimented with all kinds of recipes, sometimes too much water, sometimes too much flour, but never a bad pie. It's not the recipe so much as knowing the techniques... , mixing slowly, autolysing, good ingredients, and knowing your tools.
My oven must run hotter than most, because I hear everyone say they cook their pies a LOT longer than I do. 4 minutes in my oven usually means an overcooked pizza.
As far as I understand the VPN recommendations, they use less water than most say on this board. Most people are using 63-65% water...and more on some, but according to the translated version at fornobravo.com the vpn says "The characteristic"merceologiche" of the flour used for "Pizza Napoletana" allow it to absorb from 50 to 55% of its weight in water to reach the optimal "point of pasta." The resulting dough can be individualized by the abilities of the individual pizzaiolo."
Everyone knows, you can't cook a real Neo Pie in an unmodified conventional oven. However, I've held 6 or more Pizza parties in the past 2 months, and everyone (especially the NY'ers) loves them. Comments range from perfect crust to tasty ingredients, and they don't feel like they are eating a heavy in fat/oil pie.
I try to use the advice of real pizzaiolos.... start with the water, add flour until it feels right. I hand knead after mixing, and make sure my oven is as hot as possible.
Some advice from people say to give up on a Neo Pie, and just try a NY or American style with a conventional oven...add oil,or sugar, etc. Although they are probably right, I'm stubborn, and say that feel, knowing your oven, and good ingredients make a damn good pie. And if I ever get a wood fired oven...look out.