My wife picked this up for me for father's day:
http://www.canadiantire.ca/en/pdp/pi...l#.VAYJ60se7rA
It lets you get into the fabled zone of 700-900 degree heat that home ovens can't attain.
This along with Alton Brown's dough recipe have taken me to the next level. The only real change I make is that I've had better results blooming the yeast instead of just tossing it in as he suggests.