Salt, water, flour, yeast. Naturally, those vary in proportion and types of flour.
I am attempting to perfect two styles, NY leaning towards Neapolitan with a light airy but crisp crust and thick light cornicione.
To that end I use a 1/4" steel plate on top of a thick baking stone on the topmost spot for the rack. Preheat this at 540F on convection roast (if you have it) then when the preheat is done turn up the heat to 550F until the broiler element glows brightly. Slide the pie in and in 3-4 minutes it's done.
The reason for going from 540 to 550 is because if I set it at 550 then the top element turns off and I don't want that. I want searing temps radiating directly on the pizza.
I now want to go for the real deal, a true Neapolitan. My gas grill will reach 900+ and I just bought a 3/4" piece of steel plate to put on the grates (friggin thing is 60+ pounds) and then I'll slide put the pie on it when it comes to temp and put an inverted stainless steel mixing bowl on top to trap the heat. It may be possible to get a sub-3 minute bake with nice leoparding and slightly charred bottom with 00 pizza flour. If only I could find fresh buffalo mozz around here.