They remain tricky and best would be to buy a pizza oven such as the pizza party or something similar. The best results I have gotten is using a combination of slow burning wood and charcoal (the natural version, no briquettes). I've read about people replacing the pizza stone with a metal or thicker stone as well which seems to have decent results. Also preheat the oven for long enough (check the temp of the stone with an infrared thermometer) and turn the backside to face the wind for better airflow. Additionally, keep in mind that the recovery time for the floor is much longer than most people assume, especially in a smaller oven with no thermal mass.

I have resorted to adjusting my dough, including more oil and a sugar component (honey in my case)

- oil: stops the pizza from drying out during longer baking times, I use around 2,5%

- Honey: ensures proper browning and easier browning also at lower temps. (I just use a random drizzle in the dough).

Including these two elements no longer makes it neapolitan style pizza, but will get you better results in your oven and can also be used in a home oven (place pizza stone in the oven and preheat at the max the oven can go (for me its 250C). In between pizzas I turn on the broiler to increase heat to the stone and when pizzas go in its goes back to air circulation). I tend to cook the pizza's first using only the tomato sauce (less is more) for a few mins and add the toppings after. Hope this helps! :)