Bah, living the dream. Have you figured out how to make exceptional neapolitan pies yet? I'm a regular at Paulie Gee's and would love to be able to make pizza like that.
* High heat - I aim for a deck temperature above 900 degrees Fahrenheit, but am having trouble keeping it that high during the cooking process.
* Great dough - My wife uses double-zero (00) flour and a Jamie Oliver recipe that seems to work well. We are working on extending the proofing time for a better rise. We don't know how to toss the dough yet.
* Tasty toppings - Anything fresh is awesome. At 900F, the pizzas cook in about 2 minutes so the toppings retain their essential oils and flavors. I am working to grow many of my own herbs and tomatoes this year.
* Fresh cheese - My wife and I are planning to make our own mozzarella cheese sometime soon.
* Great guests - We aim for a truly participatory event - everyone gets to help to prepare, cook, and eat!
I've basically been using these instructions for a few years and have nothing but rave reviews for my pies no matter what toppings I put on it: http://www.varasanos.com/PizzaRecipe.htm.
See also: https://news.ycombinator.com/item?id=1464760, and https://news.ycombinator.com/item?id=2023280.