Yup, I know I am on the extreme end of things...tends to be the way I do things. I've cooked at a lower temperature and tried hydrations as low as 60% and never got the spring I am after. The pizza is very good as is, nobody complains, but I am a perfectionist with a vision in my head of what I want. My oven has a very low dome and I feel it is a bit out of balance with the top almost always cooking faster then the bottom. Hoping the soapstone will balance it out and just give me a little bit extra on the bottom, but you may very well be right. Luckily a couple soapstone tiles will be cheap enough that the experiment won't be a killer if it fails, and if it goes well my next oven will have a soapstone floor.
As for my classification as Neo-neapolitan it's just a term I use because my pizza is not traditional and I respect tradition. I don't use 00 flour, I use a blend of flours with a higher gluten content. I use a small percentage of oil in the dough that really changes the crumb IMHO. I am after an altogether drier product then the traditional Neapolitan. By no means dry, just drier.
I'm over a year into this quest now, and have made hundreds of pizzas changing one variable at a time. I bring in people and do blind taste testing. I've hammered out everything and made significant gains in firming up the center I'm just looking for a last tiny push.