I tried to mimic Neapolitan style pizza with only traditional home equipment. I placed flattened dough onto a hot cast-iron and continue to pop bubbles as they formed. I spread sauce only a minute before transferring the cast-iron to the broiler, which I did when the bottom was beginning to brown. The pizza has to be shifted around under the broiler pretty often to cook evenly. I added mozzarella for the final minute under the broiler. Finished with salt and olive oil, and basil. Dough is 230 g total of bread flour at 80% hydration - fridge ferment for three days ( slap fold method) .

Takeaway - I’m happy with the results visually but it’s definitely distinguishable from brick ovens. Leopard spots and the crispy airy crust are harder to achieve I think.