Ovens

Most dedicated pizza ovens reach 850 to 950F (450 to 500C), roughly double a kitchen oven's 550F ceiling. That is the heat a Neapolitan crust needs to bake in 60 to 90 seconds. Electric indoor models often top out a little lower, around 750 to 850F, still far above a standard oven.

Gas is more convenient: steady heat, a knob to control it, and ready in about 15 to 20 minutes with no ash to clean. Wood gives a live flame and a faint smoke note but needs tending and a longer learn. Many ovens now run dual fuel so you can start on gas and add wood when you want the flavor.

A gas pizza oven reaches cooking temperature in about 15 to 25 minutes. Wood and pellet ovens take 20 to 45 minutes to get the stone fully saturated with heat. Give the baking stone the full preheat even after the air feels hot, or the first pizza's base comes out pale.

Yes, for New York, Sicilian, and pan styles. Preheat a baking steel or stone for 45 to 60 minutes at your oven's maximum, and the base crisps well. You cannot make true Neapolitan pizza in a home oven, because 550F is too cool to bake the crust in under two minutes.

A 12 inch oven is lighter, cheaper, and fine for one cook feeding a few people. A 16 inch oven fits a full New York pie and lets you turn a Neapolitan pizza more easily, at the cost of more weight and gas. If you often cook for four or more, the larger stone is worth it.