Ressurecting an old thread .. I am a bit of a pizza nut having been searching for decades on how to make a great pizza. To the extent of owning an Ooni, an outdoor brick pizza oven, a Green Egg with cordierite stone (regular stones just can't stand the heat), a catering pizza oven, and finally a pizza steel. Oh, and also a pyrolytic oven.
I've often considered defeating the lock on the oven (which heats to 500c on the pyro setting) and contrary to the earlier poster's view, I am sure this would work just fine and not be too dangerous other than to be very careful when opening the door that you don't get a blast of heat in your face. The pyro setting only uses top and bottom heat - there's none of that cycling around elements he dreamed up - and it stays at a constant 500c for about an hour so would work fine. (And they are all the same because all the manufacturers sub license it from Dr Dietrich who invented it and own the patent). But it does seem a bit extreme. And would take the chrome off your oven shelves!
The catering pizza oven is s decent alternative. You can get one for a couple of hundred quid and many will do 400c - which unless you are an aficionado from Naples - is more than enough.
But honestly I have also had great results from a pizza steel and my normal oven on 300c. Just make sure you leave a good 10 minute gap between pizzas for the steel to recover it's lost heat.
