While I have to admit to the inauthenticity of this method, I can't deny the end results. With some modifications and a little cheating at the end, I came as close as I've ever come to what's produced from a high-temp wood burning oven. I use Jeff V's dough recipe with Caputo flour, about 62% hydration, IDY, and sea salt.
Using a 15 inch cast iron pan, heated for about 15 minutes over high heat, and then placed about 6 inches from the broiler, the pie puffed up, toppings melted, nicely charred in spots and beautifully brown in others in 2 minutes flat. As Jason stated, the pie lacks crispiness on the bottom as the pan doesn't absorb the moisture like a stone does. A couple more minutes on the stone in my oven didn't do much good as it wasn't heated thoroughly. A little floppy on the bottom, but great hole structure, flavor, and char. A reheat of leftovers the next day in a non-stick pan gave me a new idea. After a couple of minutes, the bottom crisped up nicely and the rest heated nicely while remaining tender.
A ha! Ok, another attempt this past weekend, with 2 minutes on the cast iron followed by another 2 minutes back on the stovetop in a 15 inch non-stick pan, solely to crisp the bottom. Authentic? Hell no. Effective? Yup. The bottom crisped beatuifully, while keeping the rest puffy and charred and perfectly cooked.
I did 6 pies over the course of an hour, keeping the cast iron under the broiler the entire time. It remained super-hot, which the last pie just as nice as the first. A margherita, a finnocchiona salami and olive, wild mushroom and thyme, shaved fennel and pecorino, Chris Bianco's Rosa (red onion, parm, rosemary, pistachios), and another margherita.
I yearn for a wood fired oven in my backyard or I wish I had the balls to modify my oven to bake on the cleaning cycle. I've always felt limited by my oven, and I was always unsure if my dough was to blame for my unsatisfying results, or if it was the oven's fault. This is as close to my idea of a perfect pie as I've ever come, and while I'm a bit embarrassed that it took this method to achieve it, I can't argue with the results.