I understand I won't be getting a napoletana without a proper pizza oven, but what's the best substitute when your regular kitchen oven is maxed out at 250C?

Any recipe and general advice is appreciated.

Grazie

I only ask because I see a lot of disformed pizzas , weird ovals, cute beat up circles.. but man I tell you if you can just stretch your dough onto a screen you'll get perfect circles every time :) 😉. It's awesome..

I'm not sure this will work for everyone, I suppose it depends on how slappable your dough is. If it recceeds to much you'll probably end up tearing it. It takes practice yes but it's so worth it in the end.

Pictured is a 16 inch new York style pie for a customer. It would look a little thinner but I think I used an 18 inch dough for this pie instead of the 16 inch one so it was thicker..

ground beef | caramelized onion | yellow & white american cheese | romaine | tomato | bacon | burger sauce

I made this on a pre heated oven with stone in it got to 550 then put pizza in.

Was fantastic one of the best I had. Dough held well, tasted great, and cheese was good.

My issue is the sides of the dough didn’t get the grey black char I was looking for. I had the over on pastry bake and even made another on bake. I also had my pizza stone on middle rack. Couldn’t keep it in longer because cheese would burn.