Welcome to the website, Henry. It appears you may be "hooked" on pizzamaking, which is a good thing. Definitely get a scale so you can easily and quickly modify recipes to fit all sizes and kinds of pizzas. 24 minutes possibly seems slightly on the light side of the time needed for a 12" pizza, but maybe not depending on one's oven, rack location, temperature, etc. But even with a scale, the right recipes, and the good brands of flour, you'll find this is much more of an art than a science. I suspect with your Neapolitan background, you already know that. And get your digital camera skills ready as we all love to "see" what the author is talking about.