A stone oven really changes everything. You will also get slightly better results with a pizza stone and an oven that can do >= 300 ° celcius. But, because Italian flour contains more gluten, it also depends on the flour. The gluten do have an impact on the elasticity of the dough.
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I was happy that I knew how to turn on the oven back then. But frozen pizza and coffee were the only things, that could me get away from my computer. Well, before going out was an option at least.