That's correct - pre-heat to 550, then switch to broil right before putting the pizza in. Funny that you mention the style - I just had a conversation with one of our bakers about the style of pizza, and we concluded that it was closer to a Neapolitan than Roman as well. I called it Roman originally, since that is what Jim Lahey calls his crusts (and the technique used here is his.) Finally, you should definitely order the steel! It's wonderful for breads, too.

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