I recently bought a cast iron pizza pan (https://www.williams-sonoma.com/products/lodge-bakeware-pizza-pan https://www.williams-sonoma.com/products/lodge-bakewa

I recently bought a cast iron pizza pan (https://www.williams-sonoma.com/products/lodge-bakeware-pizza-pan https://www.williams-sonoma.com/products/lodge-bakeware-pizz...) after my pizza stone broke. I had a lot of trouble transferring the dough to the stone without messing it up, but it's easy with the cast iron. You can take the pan out of the oven when it is hot, which makes it much easier than using the stone. I preheat the pan in the oven, pull it out, transfer the dough to the stone, and put on the toppings. The pan stays hot, so the dough starts cooking while I prepare the pie. Then after cooking for 6 minutes in the oven, I can take the pizza out of the oven again, put on the cheese, and cook for a few more minutes to melt. The cast iron is also super easy to clean, unlike the stone, which was pretty much impossible to get fully clean. After it cools, I rinse it off and coat with a thin layer of oil. Then it's ready for the next use.