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Neapolitan pizza should cook v v quickly but relies on thin dough and scant toppings for this to work. The best pizzas I have cooked have been on a really windy day with oak chopped into small bits of kindling. The oven got hotter than usual and the pizzas took about 60-90s to cook. It had flames shooting out the back like the old batmobile and rolling flames across the inside roof of the oven.
I tend to only suffer from charring at the edges because the pizza gets too close to the end where combustion is occurring.
dancing james
@TTM
Also, I lied above about 350. I actually start prepping pizzas at this temp. By the time that’s done the stone is over 400 and the oven even hotter, which is when they go in.
I think the gas attachment creates such a fierce rolling flame over the top of the oven when set at max and it’s this that’s causing some unwanted charring.