I get really good results with a 550F oven (pretty normal top temp in the US) with a pizza stone and a 7-9 minute bake (actually temperatures vary oven by oven,

I get really good results with a 550F oven (pretty normal top temp in the US) with a pizza stone and a 7-9 minute bake (actually temperatures vary oven by oven, and some like to let the actual temp sag by as much as 100F rather than holding, so you've gotta reset them sometimes to get it back to 550). Then again I also think the dough my Zojirushi bread machine turns out, left to rest overnight in the fridge, is close enough to my hand-made dough that I don't really bother with the latter anymore. So maybe I'm just not very discerning. My pizza's definitely better than all but the highest-end, fancy-pizza-oven places locally, though. Stovetop start in cast iron is great for pan-style pizza, though. Heat the oven, build the pizza (on oil) in the pan, heat it 'till it sizzles for a minute or so, then in the oven, broiler to finish the top when you think it's getting close to done. Way less clean-up and lower equipment requirements than a stone-and-peel bake.