Homemade Pizza Recipes - without the need for 800-plus degree brick oven - WSJ

From the WSJ:

Purists will insist that without a brick oven in your backyard, you'll never achieve the sort of blazing inferno (think: 800-plus degrees) that yields carbon-streaked crusts with a balance of crunch and chew.

However, a WSJ experts suggests a simpler arsenal: let your dough rise overnight for fuller flavor, a pizza stone or two to boost and hold that all-important heat in the oven and a peel—preferably metal (tip: you can use the flat back of a baking sheet in a pinch)—to extract the pie with a minimum of mess when it's ready.



References:

Homemade Pizza Recipes: Pizza Perfect - WSJ http://goo.gl/MLRpE