I use the pizza dough recipe found here, but note that it makes very fluffy dough. I cut the amount of yeast in half and it's still more than fluffy enough. (I also only have bread flour but it's Fine™)
Had a can of tomatoes and chilies expire recently, so after giving it the sniff test I simmered it with somewhere between a tea- and tablespoon each of garlic powder, onion powder, salt, oregano, smoked paprika, and cumin. Topped with black pepper, chopped bacon, and cheddar cheese (since that's the only cheese I have right now), and once it came out of the oven I threw on some veggies I had roasted for dinner last night. Habanero still had a little kick but I roasted it for long enough that it's honestly pretty mild. Sort of a BBQ pizza, frickin good as heck if I do say so myself.
The iron skillet pizza technique is so amusing to me. Gotta try it next time!
It's how pizza hut did things 30 years ago when pizza hut was expensive pizza, but tasted fantastic. Crank the oven up to 500 and let the pan warm up with it. Then put in plenty of olive oil and or butter in the pan, slide the pizza into that bad boy, and enjoy a fantastic pizza.
For regular oven baked pizza I think it's definitely the right way to do it. I did the baking sheet rectangle pizza but it always looks a little too jank, even for me. And I've never used a pizza stone but it's hard to imagine anything beating the pan pizza! Cast iron is the "right" shape, non-stick, easy to pull out of the oven, easy cleanup, and gives the crust a truly excellent crispiness that a baking sheet could never replicate.
I had a pizza stone and it cracked within a year. Right down the middle.
Maybe a higher quality, more expensive one wouldn’t have. Still, though, you’re right about the cast iron pan! I think that’s the way to go, anyway.
You could also try a "pizza steel."
Those things are unbreakable, although they are prone to rust.
Edit: corrected a tragic typo