Hey guys. Now, I realize there are limitations when it comes to making Neapolitan pizza in a conventional oven. While down the line I'd love to invest in a proper wood-fired oven, at the moment I'm just sticking my feet in the water and don't want to go too crazy yet.
I have a conventional oven with a max temperature of 500F and a broiler on top. I also have cheap pizza stone and a wooden pizza peel (I have much difficulty getting the pizza from the peel onto the stone).
I have a few questions:
-I've seen some good things about cast iron pans/plates versus stones, but the cast iron pan I found on Amazon is only safe to 400F I believe.
-Is Caputo 00 flour good to use in a home oven? I read a little about it potentially not being an ideal choice in a low-temperature environment.
-Should I invest in a thin, metal peel to do the initial placement of the pizza onto the stone? Seems like it would be easier.
-Also, I typically heat up the stone at 500F for a couple of hours and then put the pizza in. Would it be a better idea to heat it up at 500F on bake for X amount of time, and when it comes time to actually make the pizza, switch it to broil at 500F and use the broiler instead (this might be a dumb question)?
I've done some searches and found a lot of information and I'm sure some of these Qs have been answered before, but hopefully you all won't mind me too much. I'm here to learn!