I have just tried this method, and made the best pizza I've ever made. Thanks so much.Been perfecting my Neopolitin pizza for a while now, use a cold ferment (3-4 days in fridge) sourdough base, spread out in a v hot frying pan, topped and then put under the grill. Its the closest you can get to a proper wood oven in a kitchen, outside gets crisp and a bit burnt while the inside is doughy.
Much nicer than any i have had even in restaurants/street food stalls although i have not been to Franca Manca
Pics to follow obv.