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As @Cazakstan said. The key is to get everything crazy hot. What you are trying to do is create a crisp outer layer as so which seals in the air bubbles. I chuck my bass in my pan and by the time it's topped it's ready to go under the grill. Get it as close to the grill as humanly possible. Dough wise I have my own recipe but it's based on @metrocammell s and pizza pilgrims. As little yeast as possible and leaving it to prove over night are winners. I usually knock mine back at least once during proving to get more air pockets trapped inside.
chrisbmx116
Chris, that frying pan method... Do you put the topping on the dough before it goes in the pan or before you grill it? I need to try that.