I am far from an expert on making pizza, but I've been messing around a bit in my dreadfully tiny NYC apartment kitchen. This pie is my first attempt to use the broiler method mentioned by foolishpoolish. For the dough, I used Peter Reinhart's Neapolitan recipe.
I know nothing about baking or making bread so I have a tough time knowing whats right and whats wrong or when I need to add more flour/water, etc., but I've always had decent results with this recipe, although I think it needs more salt. I have no clue if that would ruin the dough or anything, so I resort to adding salt when preparing the pizza.
I had a pizza stone preheated at 550 degrees for a bit under an hour and then turned the gas broiler on high. The stone was resting about 5 to 6 inches from the flame. The stone was close to 600 degrees when I put on the pizza, which took about 3 minutes to cook.
The pizza looks a bit boring, just regular old supermarket mozzarella, olive oil and salt. I did intend to top it with diced pancetta I picked up from Murray's in the Grand Central Market, but after sauteeing it I didn't really like the taste. Considering pizza is one of the few things I cook in my apartment, there weren't any other items around the house to add to the pizza. Not to mention, after a major FAIL two nights earlier with the same dough (too long a countertop rise in a warm apartment led to unmanageable dough which spread to epic proportions and was eventually stretched too thin and fell apart on my stone), I was a bit timid and didn't want to waste more time in case I had another fail.
Sorry for the mediocre pics, but I was using my Blackberry. I think the results are pretty good and I got some decent char on the pizza.
Big fan of the broiler method (Thanks, fp!) and looking forward to trying again. Next time I'll do a slightly more interesting pie, although I'm generally not a huge topping guy, white pie with heirloom tomato slices on it being one of my summer favs.
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