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This. I don't even use my pizza stone anymore. Cast iron all the way. Preheat the pan, build the pizza in the pan on the stove top (about one minute), get it under the broiler 2-2.5 minutes) and enjoy a great pizza in about 3.5 minutes.

If you have two pans you can start making the second when the first has about a minute left - then the can finish a pie every 2.5 minutes!

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I've not tried a straight broiler method—I do stovetop start, then a few minutes of straight bake, then just a little broiler—but when I do pan pizza I tend to make a thicker crust and pile things a bit higher. Bet if I made a pizza only on the flat, not running up the sides, that'd work just fine. Have to try that next time. I'd love to replace my pizza stone with more large cast iron pans, since they're more versatile.

If you like your pizza thick and high, you'll need to bake. The broiler only method works well for thinner, lighter pizzas.

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