When my oven broke I tried to make a pizza napoletana / margherita in the pan, and it worked better than expected!

The trick is to roll the dough out very thin, fold it and then unfold it in the pan (this way it doesn't break on the way), frie it from both sides before you add the tomato paste and cheese. Then just bake it with the lid closed until the mozarella is run.

You can now buy relative cheaper portable pizza ovens (such as the ooni), which make this pretty easy.

Get an electrical pizza oven that can go to 350c works pretty well.

I have a ceramic bbq thing that can do 500c :)

That's why the pros use brick ovens.

Aren't the pros using special-purpose electrically-heated conveyor belts?

I could be wrong, but I believe those are more for efficient production of pizza. at least in my area, I only see those in the crappiest takeout places.

Correct. In principle, a conveyer belt oven could produce good results by adjusting temperature and speed correctly, using quality ingredients prepared right, but almost all Americans do not want good pizza, and will be angry if they get it. They want bad pizza just like the last bad pizza they had.

It is practically impossible to teach people to want good quality when they are used to bad, and a reliably losing business strategy.

There was a movie about this: "Big Night" (1996, Isabella Rosselini, Stanley Tucci).

> almost all Americans do not want good pizza, and will be angry if they get it. They want bad pizza just like the last bad pizza they had.

You might consider that if this is your observation, you may not be using a normal sense of the word "good".

I can tell you don't have kids.