Beautiful pie there! And Neapolitan-style apizza is not just great-tasting but magical—an impossibly thin stretched dough rises and transforms into a substantial crust full of flavor in about 3 minutes with a wood fired oven. In addition to Iacopelli’s videos, I highly recommend Ken Forkish’s book The Elements of Pizza. You’ll learn how to make a true Napoli dough without fuss or superfluous ingredients, and have as much pizza background as you care to take in.
And you probably already know from your research that you’ll need to scrub any accumulated soot from the brickwork before you apply stone veneer. There’s lots of advice elsewhere on the BrickWood forums about that, including this to get you started:
Here’s to many happy bakes!