Q: Can I make tasty Neapolitan-style pizza at home?
A: If you ask any pizzaiolo what the most important element for great Neapolitan pizza is, it's the 900° wood-fired oven that transforms simple ingredients into the poofy, blistered, charred, light, and crisp pizza that has taken over the world. Because of the high heat of a pizza oven, areas in the crust that protrude even a little above or areas that are just a bit thinner than their surroundings will brown much faster. This creates the pattern of dark and light spots you see on a good Neapolitan pizza crust. The intense heat cooks pizzas in just a minute or two, giving you that great contrast between crisp crust and moist, airy center.
For an even poofier, airier crust, ditch the baking mode on your oven and use its broiler function instead; it produces tons of radiant heat energy to rapidly char the top of a pizza.
Preheat the steel at 550° for at least 45 minutes. Then carefully transfer it to a rack just inches below the broiler. Switch the broiler to high; then stretch out and top the pizza dough (store-bought dough works great for this). Carefully slide the pizza onto the hot steel. With the metal below and the broiler above, a blistered, poofy, crisp pizza takes just a few minutes, so keep an eye on it.
More Helpful Hints from Kenji: