Today I've learned about puck cheese, thanks. It sounds .. interesting. I've rented in places with residential-grade ovens that have reached 250C, which have

Today I've learned about puck cheese, thanks. It sounds .. interesting. I've rented in places with residential-grade ovens that have reached 250C, which have been excellent for pizzas, but typically I've had them max out around 220, where it's more challenging to get a great result. The 'razer thin' (seemingly zero crust, certainly no edge gradient) on that link you sent would probably be easier to replicate in a residential oven - especially with a steel. (I've not used one of those, only stones.)