I am trying to master the homemade Neapolitan pizza, from dough preparation to cooking it.
After following the recommendations at Seriouseats.com for the dough preparation, I came across some doubts regarding the oven use.
I understand that ideally I would make it in a 900F wood oven, but at home we don't have such equipment!
What is the best practice to make the Neapolitan Pizza in a regular gas oven that heats up to 530F? (i.e. temperature, time, tray positioning...) Are there changes in the way the dough has to be prepared?