Is our oven at work powerful enough to bake pizza?
Absolutely not. There are a lot of tricks to get good thick (or thin) pizza with oven temperatures under 300C (572F). The people at Serious Eats have researched the problem at great length and with excellent results. Few home ovens reach 300C. I made this pizza last weekend using the recipe in the above link, my oven's top temperature is 274C (525F):



Serious Eats has a lot of pizza recipes for the kind of oven most of us have. A lot of those recipes, like New York Pizza, take advantage of a pizza stone.

For my pizza, I used a 12 inch cast iron skillet which worked very well, but it can be done in two 10 inch cake pans - or in just about anything else. Read the comments, all types of pan sizes and types are discussed. The dough is a no-knead recipe that rises vigorously overnight, then it does the second rise in the pan. It's easy to shape for the second rise, and it holds up to an extraordinary volume of toppings (which is a generally a desirable trait for Pan Pizza). It would have been nice to have been able to reach the recommended temperature of 288C (550F), but the site addresses that issue too. The pizza came out of the oven with the bottom crust a bit blond, but two minutes on a burner brought it to perfect. Be sure to check out the sauce recipes too. I used this one. It was the best Pan Pizza I have ever had.

Serious Eats has hundreds of pages of very good information specifically about making world class pizza without a pizza oven. It's a great site, check it out.

We are also lucky to have a lot of very knowledgeable people here on Seasoned Advice that can help with any specific problems. 

You can make great pizza without a pizza oven.