>"You can't bake good napolitan pizza" Yes you can. Good dough, high thermal mass (baking steel) and thorough preheating are the most important points. "Oh, b

>"You can't bake good napolitan pizza" Yes you can. Good dough, high thermal mass (baking steel) and thorough preheating are the most important points. "Oh, but it doesn't get to 350/400/a quadrillion degrees like a real pizza oven does!" the peanut gallery cries. A lot of great pizzarias don't bake their pizzas above ~300 anyway. Just turn your oven way up and let it preheat properly. It is not properly heated when the indicator bulb turns off. Give it at least another 15 minutes to get the baking surface thoroughly warmed through. If water droplets don't show the Leidenfrost effect on the baking surface, it is nowhere near hot enough.