My answer to that NY style bubbly, crispy, slightly charred in spots crust.....is to use the gas grill. It certainly gets over 500 degrees with the lid closed. I heat mine up on high and after 10 minutes or so, I place my dough directly onto the grates...turn with a pair of tongs when the top is full of large bubbles and the bottom is done with some charring. Turn over and cook for a short period. I then bring the crust inside and top with toppings and cheeses and finish in my oven. Topping must be cooked though as it doesn't take long in the oven.

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