To the average person this might just look like a pizza. Any old pizza. Well, maybe quite a tasty looking pizza but just a pizza none the less. To Neil this is the culmination of years of obsession. Years of scrutinizing, tasting and adjusting. He has been on a quest to produce the perfect pizza for a long time. First it was the flour (it's really gotta be 00), then it was the tomatoes (only san marzano will do), the cheese (buffalo mozzarella is best but fior di latte will be fine) then came a few more details such as the polenta flour sprinkled on the peel to stop the pizza from sticking and to give it just the tiniest touch of fine crumbled texture on the bottom of the crust. Oh yes the crust, it's got to be perfectly puffed with the right crispness to puffiness ratio. The base should be a bit floppy but not too floppy and the edge just ever so slighly air bubbled and charred. The obsession with dough is and I think always will be ongoing. He gets so excited every time he makes a batch and no matter what I'm doing at some point I'm always asked to drop it and "come and touch it"........"Please!" Of course all this has taken him years to fine-tune and perfect and he'll probably be mad that I've just gone and given away so many of his secrets in one fell swoop and he'll probably make me delete this post altogether (except for the photo, I know he'll want you to see that). Anyway, the one thing that has had him puzzled for so long is how to cook the pizzas and get them just "Napoli" right without a proper pizza oven. At one point he even suggested tampering with our new and expensive oven to disable the door lock mechanism and cook pizza's using the self-clean function. What!? err, no. Anyway, sufficed to say he's finally figured it out. Nailed it in fact. Here's how....With your pizza stone on the top shelf of the oven switch it on to grill (or broil if your North American, I can't use the word broil it sounds too weird) at the highest heat. Let the oven and the stone heat up for about 15 minutes, It's got to be stinking hot in there, slide your pizza from your peel onto the stone. Let it cook for just a few minutes, literally just 2 or 3, 4 tops, watching it like a hawk the entire time. Remove from the stone with the peel and voila.
He. Has. Now. Made. The. Perfect. Pizza. (I know because I ate it.)