A few years back I gave the Roccbox a shot (https://us.gozney.com/products/roccbox). It takes a special flour (Tipo 00 is what I use) so it doesn't char at 850F. The oven is certainly not cheap and there are cheaper alternatives, but I wanted something portable and more rugged-makes camping fun and we cook more than pizza. It get's me that nice charred bottom, but I typically tend to overcook the cheese.
I still continue to use my oven at times, especially when the weather isn't helping. The broiler is helpful there with a pizza stone.
No matter what I use, it's a fine dance to get things right. Sometimes it comes out great, especially when I give things a few days to cold-rise in the fridge. Usually something goes wrong, either too burnt, not fully cooked, or simply not enough pizza :)
Tipo 00 is not special but very common flour n. 405 (german system).
Many tutorials refer to this flour like there is something special inside that will make the pizza better...but there isn't.
I still continue to use my oven at times, especially when the weather isn't helping. The broiler is helpful there with a pizza stone.
No matter what I use, it's a fine dance to get things right. Sometimes it comes out great, especially when I give things a few days to cold-rise in the fridge. Usually something goes wrong, either too burnt, not fully cooked, or simply not enough pizza :)