Damn, he bakes those at 825F (440 °C), which unfortunately is unattainable with most regular home ovens. Mine e.g. maxes out at 300 °C so it's not hot enough to let the crust rise significantly and produce a nicely charred underside, at least not before completely burning the top.
What I'm currently experimenting with to solve this problem is to put the pizza on a flat, heavy and preheated iron pan or plancha and heat it at maximum power on the induction stove for 3 minutes to get the metal really hot. Then I put it in the oven at 300 °C for around 10 minutes. Doesn't produce perfectly charred pizza but comes a lot closer to what you can achieve with a real pizza oven. Still I'm not fully satisfied with the result, so thanks for the article link, I'll definitely try to apply some tricks mentioned there!
What I'm currently experimenting with to solve this problem is to put the pizza on a flat, heavy and preheated iron pan or plancha and heat it at maximum power on the induction stove for 3 minutes to get the metal really hot. Then I put it in the oven at 300 °C for around 10 minutes. Doesn't produce perfectly charred pizza but comes a lot closer to what you can achieve with a real pizza oven. Still I'm not fully satisfied with the result, so thanks for the article link, I'll definitely try to apply some tricks mentioned there!