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Oven on with grill function on max
Frying pan on hob, pretty hot, not quite smoking but not far off
Shape dough then transfer to frying pan. Quickly sauce and top the pizza in the pan and once the base is 80% cooked slide from pan onto tray (that's been in the oven getting hot) and pop under the grill to finish. You can then start the next one whilst the first is grilling. I use a pallet knife to make sure the dough doesn't stick to the pan.
Pizza pilgrims have a write up of their method: https://www.pizzapilgrims.co.uk/2017/06/frying-pan-pizza/
Saffronspokes
birofunk
aggi
These look amazing. I've some dough that's been cold proving for 48 hours now. It's absolutely lashing out so might give this a go instead of the ooni. What's your technique?