I eventually settled on this too. My oven is a standard oven, not super hot, so we get enough heat through the paper from the stone before the top is done. But

I eventually settled on this too. My oven is a standard oven, not super hot, so we get enough heat through the paper from the stone before the top is done. But I do think a semi-deep cast iron pan pizza is ideal and foolproof for the home cook.