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.
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.”