Craig,
I changed the topic heading for this post because I wanted to tell you that I recently broke ALL of the rules pertaining to Neapolitan style pizzas when I bought and baked a frozen Classic Margherita pizza from Home Run Inn. And I baked it in my standard electric home oven, no less. My friends who sampled the pizza said that they heard of you and asked if I also had an Acunto oven in my garage or maybe on my deck. When I told them no--they even checked my garage and deck to be sure--they then asked if maybe I had purchased the pizza from Jay's Cane Rosso pizzeria in Dallas and reheated it in my home oven. Again, the answer was no. But, to a person, we all felt that the HRI Margherita pizza was sooooo goooood, and so authentic. Maybe that is why they call it a "Classic Margherita" pizza.
I hate to break the bad news to you that you wasted so much money on your Acunto oven, plus all the wood that you need for your oven, when you could have simply stocked your freezer with frozen HRI Margherita pizzas, or maybe other comparable brands. But I guess you live and learn, huh?
My next order of business is to use the ingredients list and Nutrition Facts from the HRI website for the Margherita pizza (
http://www.homeruninnpizza.com/frozen-pizza/details?alias=margherita) and try to clone that pizza. That way, I can break even some more rules and, at the same time, show my friends fresh unbaked Margherita pizzas that are baked in my home electric oven and are as good as those that come out of an Acunto oven. I'm sure they will be begging me for the dough formulation. Of course, it will be in baker's percent format.
Peter