The RoccBox has interested me before, but I can't seem to connect the "you need higher temperatures for Neapolitan pizzas" claim with RoccBox's "[t]o achieve an authentic Neapolitan pizza, a 90 second cook in a stone floored, 500°C pizza oven is required. RoccBox is just that."

You're saying it goes much higher than 500 degrees, though? Their site seems to say 500 degrees is its limit, but maybe they mean the stone floor itself.