Not sure if anybody ever tried this, but once I got the Gino's pizza recipe down and knew it like the back of my hand, the next part of the equation was having a good oven. No matter what, the home oven does not even compare to a professional Bakers Pride or Bloggett stone deck oven.
I never tried this and don't have the time now, but I know the basic concept of those professional ovens are simple ---- an insulated metal box that is surrounded by stone on the door, floor, ceiling, and sides.
Therefore, theoretically, all you need is a box with heat and just create an "oven within an oven"
In other words, if you can find a pizza stone and buy them big enough, I believe it is possible to have them cut and just stack them inside the oven.
First lay down the floor, then the side walls and back walls ---- no adhesive necessary and you would not want to.
just stack them. Then lay down the top.
so you create a "stone box" inside of your oven. Then you can create a door to just put in front. make sure you pizza peel can fit inside.
you have to heat the oven to like 475 to 500 F and let it take about an hour. Then use a thermometer to calibrate it.
I think that the pizza will taste like a pizza that comes out of a professional oven. Using this Ginos recipe I provided on this thread which actually took a few years of my life to figure out ---- everyone here has it for free :-) and this "stone box" inside your oven idea ---- I believe it is possible to create it to taste actually better. Let's face it now Gino's uses a mixture of conveyer oven as well as stone ovens. The stone ovens are much better. Uno's and Lou Malnatis uses stone ovens
just giving another idea I think would work well.
I remember when we were putting pizzas in a restaurant my dad owned at the time and we made a Gino's pizza using my recipe and the professional oven. It was literally 100 times better than what I made at home in my Gas Oven which still goes to 550 if I want.
It is the distribution of heat is uneven. so I believe that this idea keeps the heat even and therefore makes it right. Just an idea if anybody has some time and enthusiasm :-)