Neapolitan pizza cooked in a frying pan and finished under the oven grill

Preheat a regular frying pan on the stove while stretching the dough to the smaller size of the pan.

Heat the pan until it just starts to smoke; that is the right temperature.

Set the electric oven to the top grill only, almost the maximum, so the element turns red; switch to max just before the pizza goes in. Measured at about 400 degrees.

Put the dough in the pan; when bubbles form and the bottom, checked with a spatula, is getting harder, add a spoon of tomato and basil leaves. Adding toppings too early lets the moisture break the pizza.

When the bottom is spotted, move the pan under the red-hot grill and cook about 120 to 130 seconds, until the cornicione is brownish.

For leopard spots, move the pan closer to the grill for the last 10 seconds.

Finish with some oil and slice.