I love pizza, if I bake a Chicago style pizza I use a heavy cast iron skillet which I don't preheat and the "pie" is so thick that the crust bakes perfectly and since the sauce is on top, it protects everything else. I have a 10.5 cast iron round griddle that I keep for a spare, never thought about using it for pizza, I'm going to give it a try. Usually, I use a wooden pizza peel and slide the pizza onto a very hot pizza stone, love the crunchier crusts.
