A few years back I gave the Roccbox a shot (https://us.gozney.com/products/roccbox). It takes a special flour (Tipo 00 is what I use) so it doesn't char at 850F. The oven is certainly not cheap and there are cheaper alternatives, but I wanted something portable and more rugged-makes camping fun and we cook more than pizza. It get's me that nice charred bottom, but I typically tend to overcook the cheese.

I still continue to use my oven at times, especially when the weather isn't helping. The broiler is helpful there with a pizza stone.

No matter what I use, it's a fine dance to get things right. Sometimes it comes out great, especially when I give things a few days to cold-rise in the fridge. Usually something goes wrong, either too burnt, not fully cooked, or simply not enough pizza :)