I have been attempting to make neapolitan pizza at home without a professional pizza oven. I use my regular home oven that goes up to 500 degrees.
This pizza above is super thin (the crust itself is thinner than crackers), crunchy, and has enough dark spots with the woodfire taste.
BUT, I still don't like it. For one thing, I think the edge of the crust is too hard and it hurts my gum. Here's how I bake it: first heat the oven with pizza stone to 500 and wait for another 30 minutes. Slide in the pizza topped with only tomato sauce, and switch to broiling. after 3 minutes, I add the fresh mozzarella, and broil for another 2 minutes.
My expectation is a more puffy (but still super thin like authentic neapolitan pizza) crust with a lot of nice blisters around the crust, and the edge is toasted (dark spots) but not rock hard. I know if I have high enough temperature I can toast the surface of the edge without overcooking the inside, but with home oven condition, what else can I do to achieve the dark spots without drying out the inside?