Timmah!

Heynow!

Congrats, buddy!

I've recently read of someone using a pizza stone & pizza steel together. Apparently to buff up the heat retention. I don't know how ~600F is getting near Neapolitan range. Usually it's in the ~900F range afaik. 550-600F is the range I bake the pizza for about 6 min. I turn it 180 degrees after 3 min. Then after 2 more minutes, I move it to the bottom rack & turn on the bottom broiler to crisp the bottom for the last minute. I use a pizza screen & get nice results.

Stay safe. Get inland if it's applicable.

Welcome!

Lol! All it takes is following directions and - like anything else - practice. Thanks, though.

Hey Prle. Good to see you post. I believe he pronounces it like pearl with a long 'e' on the end.

This is as smooth as it gets; I don't use any flour, just let it cool in the oven for 4 or 5 hours so it don't crack. Only ingredients are 4 packages cream cheese, 1 1/2 cups sugar, 3/4 cup milk, 4 eggs, & 1 cup sour cream.

Happy Birthday(s)!