I was leaning towards a yeast issue, but it foamed up in water and rose to about twice the size at room temperature, then doubled again when I put it in the fridge. The oven isn't in NYC, a friend on Long Island owns a pizzeria. Of course, getting the employees to understand that I was trying to make a different style of pizza from what they make there and didn't need help was another issue. It's hard disagreeing with professional pizza chefs about pizza making, but I'm unsure of the accuracy of the proclamation that "you can never add too much flour."
I can make regular, decent pizza. The pizzas I made today could give most pizzerias in America a run for their money, but I'm trying to figure out how to make perfect Neopolitan pizza which is proving way harder than it seems.
Are you familiar with this guy's website. He's in a similar boat, except he's dedicated his entire life to it in this bizarrely endearing blog about his obsession. He goes at it HARD. He's probably a douche, but you have to admire the passion.