I'm getting a little closer to home pizza nirvana. Up to now, I have been making my crusts with Italian 00 flour and fermenting in the fridge for 2-4 days. Makes nice thin crust Neapolitan style crusts when cooked between two pizza stones in a well preheated oven as hot as possible. The limitation being my oven only goes to 550F.
This weekend a friend lent me her portable pizza oven, called an
Uuni. It burns wood pellets and drafts in such a way that it can get to 900+F in very short amount of time. Even this weekend, we were cooking 60 second pies in -20C air temperatures. It is quite remarkable. Big bubbles in the crust, nice char, leopard spotting on the bottom. All the things I love about proper Italian style pizza from a proper pizza oven.
I'll see if I can figure out how to post a couple of pictures