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Best option is to get a big cast iron pan, put the pizza together on it, then start it on the stove and transfer to the oven on a high rack and finish with the

• yamtaddle 4y ago
  This is not the best option if you want to make two or more pizzas in a row. Or pizza-dough-breadsticks after the pizza, or whatever. Building a pie in a hot cast iron pan is not fun and you'll have to adjust your technique a little, because it will have started cooking while you were still putting it together. It'd work if you have at least two big cast iron pans, but I doubt most people do. I do strongly recommend the cast iron technique for beginners, though, since it requires no special equipment at all—otherwise, you'll want a stone, and you're probably gonna have a really bad time unless you also get a peel, since transferring off the stone to e.g. a cutting board when the pie's done isn't bad, but transferring onto the stone without a peel makes the single trickiest part of pizza-baking even trickier. Cast iron technique skips all that, you just need a pan, great way few newbies to convince themselves they can make passable pizza at home, before investing any money in it. One trick I use is that I hit the top with an electric heat gun or propane torch, just a little, while I'm waiting for the oil (you oil the pan) to start sizzling so I can transfer it to the oven. Only needs a smidge of broiling at the end, that way, less risk of getting distracted and burning it. But that's optional.