I've been making sourdough bread for the past 2 years and got very good at it. About 9 months ago, I started working out a sourdough pizza dough recipe and began learning how to make my own homemade pizzas.
After much trial and error, and a lot of experimentation, my pizzas started getting much better. Here's my latest.
Details: 100% sourdough pizza dough - 70% hydration. Custom cheese blend: 60% mozzarella, 15% cheddar, 15% sharp provolone, 10% parmesan. Sauce base: made from scratch using canned whole san marzano tomatoes & some seasonings/spices. Toppings: mushroom, green bell pepper, red onion, and hard salami.
The most awesome part is that we no longer order pizza delivery - my pizzas are coming out better than anything we used to get delivered (and it saves a ton of money)!
I will give this a try. How far away is the pizza from the broiler element when you do this?
Around 10-15cm (4-6"). It's the top shelf of the oven anyway. I saw the tip on a cooking show and it does help to give a more authentic pizza oven style bake. You might have to vary when you time the switch over depending on how powerful your grill is. Hope it works for you.