I use the pizza dough recipe found here, but note that it makes very fluffy dough. I cut the amount of yeast in half and it’s still more than fluffy enough. (I also only have bread flour but it’s Fine™)
Had a can of tomatoes and chilies expire recently, so after giving it the sniff test I simmered it with somewhere between a tea- and tablespoon each of garlic powder, onion powder, salt, oregano, smoked paprika, and cumin. Topped with black pepper, chopped bacon, and cheddar cheese (since that’s the only cheese I have right now), and once it came out of the oven I threw on some veggies I had roasted for dinner last night. Habanero still had a little kick but I roasted it for long enough that it’s honestly pretty mild. Sort of a BBQ pizza, frickin good as heck if I do say so myself.
For regular oven baked pizza I think it’s definitely the right way to do it. I did the baking sheet rectangle pizza but it always looks a little too jank, even for me. And I’ve never used a pizza stone but it’s hard to imagine anything beating the pan pizza! Cast iron is the “right” shape, non-stick, easy to pull out of the oven, easy cleanup, and gives the crust a truly excellent crispiness that a baking sheet could never replicate.
I had a pizza stone and it cracked within a year. Right down the middle.
Maybe a higher quality, more expensive one wouldn’t have. Still, though, you’re right about the cast iron pan! I think that’s the way to go, anyway.
You could also try a “pizza steel.”
Those things are unbreakable, although they are prone to rust.
Edit: corrected a tragic typo
I’ve never even heard of these before. I appreciate the link!
Now I’m wondering what the typo was. ''Pizza steal"? “Prone to lust”?
Haha, it wasn’t that tragic (or fun). I think it was “probe to rust.”
Lodge sells cast iron pizza pans. I have one, it kicks ass! Though I’ve also used a few pizza stones and as far as I can tell they’re just as good. Btw, pizza stones can be seasoned too. At least every one that I’ve used was seasoned.