Pizza Dough Quest

I am still on this quest of mine to find the perfect pizza crust.  I've researched this and know that I need to use 00 flour to make the perfect Neapolitan crust.  This is the New York style foldable crust. I don't necessarily want it paper thin, just chewy, slightly crispy and full of air pockets.  My last attempt was combining bread flour and semolina flour which definitely gave me a different texture than what I had.  I've tried all kinds of combinations in the past such as ap flour and cake flour or cornstarch, all bread flour, more yeast/less yeast, long rise time in/out of the fridge, and different cooking methods (pizza stone, parchment paper, cast iron skillet).  I'll know it when I see it and it hasn't happened yet.  I even found a place to buy the 00 flour but it's out of my price range.  But I've just been able to sign up for a class where they sell 00 flour so I'm hoping we get to try that and I'll see if it's worth it.  I'll keep you posted.