I've desperately wanted to make true Neapolitan style pizza (pic from seriouseats) at home. But have not really tried, mostly because I believe I'll fail.
But I intended to shop for kitchen gadgetry soon, and have a hot gas oven that will read 550, but I think runs about 25 degrees higher than that.
Please share failures and success stories here about dough making, stone vs. steel, etc. so I can start on the right foot.