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RichG
Sorry, posted that before seeing your post.
Briefly as I'm on my phone...
Use a heavy frying pan and a grill, both heated up until they smoke. Chuck the base in the, no need to oil the Ian or anything, top quickly then transfer to the grill getting it near touching. What this does is seals the dough with a crisp layer trapping the air in resulting in a light base with air bubbles as per a proper pizza oven.
Domestic ovens can't get over 250 ish, a pizza oven should be at 450 or more, this method gets you the closest to that.