What a woodstone oven actually does
A conveyor oven cooks a pizza at about 250°C for eight or nine minutes. Ours runs at closer to 400°C and the pizza is out in under three. That difference is the whole point.
At that heat the water in the dough turns to steam almost instantly, which lifts the cornicione — the raised outer rim — and leaves it airy rather than bready. The stone floor takes the base to crisp before the toppings have a chance to leak into it. The dark blisters you get along the edge are called leopardatura in Naples, and they are the mark of a pizza that has been baked fast and properly.
We stretch every base by hand on the day. Tinned San Marzano tomatoes, crushed rather than cooked into a sauce. Fior de latte torn, not grated. It is not a complicated way to make pizza, but it does not survive shortcuts.
See what comes out of it