Has anyone been successful in creating a nice, light, neonapolitan pizza using part 00 flour such as Caputo and KAF bread flour; or any other combination? I have a home oven that only goes to 500 degrees with a pizza stone. My last attempt with Caputo was dissapointing...probably due to the fact that I don't make pizza often. I've read that a high heat stoneoven to 800 degrees is needed. So, if anyone has a secret they can let me in on for my home oven I would appreciate it....a Napa CA girl.