So making a great pizza is a hobby I've been working at for some time. In particular, imitating the qualities of a Neapolitan pizza is what I've been striving for. This makes for an interesting challenge since real Neapolitan pizza is made in a wood fired oven at temperatures upward of 900F, and all I have is your standard electric oven that maxes out at 500.
So there are a couple important qualities that come from this high cooking temperature: a quick cooking time (~2 mins), a springy, crispy dough, and charring on the bottom of the crust.
Thus far, charring has been the most elusive quality to capture in an electric oven, but I finally got it.
Getting the pizza to cook in a few minutes was simple enough: put it on the highest rack you can get and turn on the broiler. However, while the top would cook well the bottom wouldn't be crispy and certainly not charred. A pizza stone was a mild improvement, but not enough.
What I needed was to transfer a lot of heat directly to the dough like the bottom of a pre-heated wood fire oven would. This is where I came up with the solution; I should maybe note here that this method is a wee bit more dangerous than your standard kitchen fare.
I could put the pizza pan directly on the bottom heating element of the oven, which at full blast is glowing orange nonstop. The pan would carry the heat and char the bottom.
The heating element is kinda a ring around the edge of the oven, so to get even heating I needed to rotate the pan a few times. The oven mitt did catch fire once or twice during this step.
After a few minutes and turning on a few fans to get rid of the smoke, the pizza was bubbling on the top so I moved it up to the broiler and set to 'broil'. After another two minutes, voila.