Working with a wood fired oven, you can easily get it over 900°F. Slide the pizza in, a minute and a half later, you can slide out a perfectly done, thin crust, Neapolitan masterpiece.
If you’re stuck with a conventional oven that tops out at 500-550°F, you might think you can’t come close to a wood fired oven.
The trick to get a surface to be even hotter so you can get closer to the results of a wood-fired oven is to use a cast iron pan, which is preheated on the stove, and using the broiler to hit the top of the pie.
Clever and worth a try.
My friend Gary tipped me off to this technique which he saw in this article at Lifehacker . Thanks Gary!
