For those who are purist and prefer the thin-crust, Neopolitano-style pizza, this one might be right up your alley.
This preprint on ArXiv tackles the question on whether baking such pizza is better done in a stone over rather than the standard metal ovens. Which one do you think will win?
Stone ovens heat up to very high temperatures, higher than typical home ovens. But ceramic or stone surface also has low thermal conductivity while having a high specific heat. It means that it retains heat longer and does not cause the dough to burn. It is why this is also the preferred way to bake rustic, crusty bread.
I guess we all just have to build a brick pizza oven in our backyards! :)