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You'll realign your perception of "great" if you use a pan.
A domestic oven only reaches 250 tops. You need 450.
A smoking hot pan gets to near that. By hitting the pizza with that heat you form a crust and seal in the air which leads to the dough/crusts rising and forming air bubbles. The grill does the same from the other side.
Trust me.
I thought Pizza stones were great until I tried a frying pan.
I have a separate pan for Pizza. -
It's a totally different techniques involving the hob and the grill, no oven.
It has to be tried to be believed.
chrisbmx116
mashton
@kboy
I'm getting great results with the stone, so it works well for me. What difference does a cast iron pan make?
(don't like to dry out my cast iron pans, takes a few rounds of frying to get them good again afterwards)