Because these pizzas are so thin, it's possible to overcome the limitations of a home oven and generate extreme heat long enough to bake the pie to blistery perfection. I find that the easiest and safest way to achieve this level of heat is Heston Blumenthal's broiler method. Blumenthal superheats a cast iron skillet, inverts it, places the pie on the underside of the skillet, and slides it under the broiler to cook the pizza with bidirectional heat.
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It's always nice to see Slice'rs overcome the restraints of a small kitchen or use a creative method to prepare pizza. ESNY1077 does both with this My Pie Monday submission: 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...