I've not tried a straight broiler method—I do stovetop start, then a few minutes of straight bake, then just a little broiler—but when I do pan pizza I tend to

I've not tried a straight broiler method—I do stovetop start, then a few minutes of straight bake, then just a little broiler—but when I do pan pizza I tend to make a thicker crust and pile things a bit higher. Bet if I made a pizza only on the flat, not running up the sides, that'd work just fine. Have to try that next time. I'd love to replace my pizza stone with more large cast iron pans, since they're more versatile.