I agree with @tompoland a pizza oven is absolutely worth it. I have a 12” Ooni gas jobbie that works really well and would recommend it. If you have a gas hob though, you can get very good results just with your regular oven and a pizza steel.
These two were done in my oven. The trick is to cook your pizzas on a piece of 6-8mm steel cut to the size of your oven, or a thick cast-iron saute pan. I think mine cost about £20 from a steel fabricator I found online. Heat it up for a good 5-10 minutes directly on the hottest burner on your gas hob, and you should be able to get it up to at least 300-400’C.
Once it’s at temperature I put the base directly on the steel and cook it for about a minute, then add sauce and toppings, and put it under a hot grill for another couple of minutes or so until cooked, each pizza taking around 4-5 minutes to cook. It works well, and gives almost as good results as with my Ooni. I struggle to get the cheese melted in the same way though, you can see it’s melted but not browned on the oven pizza. It’s almost there, but it is a lot more work than using a dedicated pizza oven.
Here’re a couple done on the Ooni, which is literally a two-minute cook and very straightforward. You can see the improved cheese browning and better colouration on the crust.
The difference between an oven/hob pizza and one done on the Ooni is less about finished product and more about consistency and workflow. To my mind it probably shares some similarity with using a manual espresso machine such as a Robot and a machine like an LM. One is fire and forget, the other needs a little more work to get there, you can make great coffee on either of them.
