Famed NYC breadmeister Jim Lahey's no-knead pizza crust was a total game changer when it was published in the New York Times. Its fantastic: I've used this exclusively for the last two years or so, and really excels on super hot surfaces, like the outdoor grill. But burning a whole batch of charcoal isn't always convenient or practical, and there must be an in-the-oven technique for making great, thin-crust Neapolitan style pizza.
Indeed, there is. My fave food blog Serious Eats has come up with a no-pizza stone required technique for great, crispy pizza in the average home oven, using Lahey's no-knead Co. recipe and the two-pronged approach of a screaming hot inverted cast iron skillet and a blazing broiler.
The reason pizzeria pizzas taste have such an amazing texture? They employ special super-high heat ovens that can reach temperatures of around 800-degrees. Your home oven simply can't keep up.
But your grill can. Unlike your oven, grills aren't interested in keeping a consistent temperature, so they won't shut off when they reach 500-degrees. MEANING, you can recreate pizzeria-like crust at home, you just gotta head outside.