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.