No offense but this is the reason why I, as an Italian abroad, don't bake pizza at home and always go and grab some from the local wood fire oven pizzeria: I don't have a wood fire oven! Maybe you should bake it for a bit longer, if you're worried about the toppings getting overcooked or charred you might want to add these half way through the cooking. Or get one of those fancy pizza ovens like Ooni.

The secret to a proper, fluffy and puffy pizza napoletana it's exactly that: very high temperatures! The pizza goes in and out in a couple of minutes and it's ready to be devoured

The