A home oven tops out at around 500°F. A Neapolitan pizzeria oven runs at 800°F or more, and that gap is why homemade pizza so rarely tastes like the real thing: at 500°F the crust dries out before it chars, and the cheese overcooks while the base is still pale. Outdoor gas and wood-fired ovens solved this years ago, but they need a garden, a...
