Stone and peel with a normal 550-degree-max oven, bread-machine-prepped dough using ordinary bread flour, cheese one notch above Kraft, and fresh veggies, will

Stone and peel with a normal 550-degree-max oven, bread-machine-prepped dough using ordinary bread flour, cheese one notch above Kraft, and fresh veggies, will leave all the chains in the dust. You can get even better busting out the standing mixer and specially-sourced flour, cold-fermenting, et c., but anyone looking to get started should know you can absolutely produce pies no-one'll complain about by going the cheap & lazy route.