I've got a pizza stone which I use in both our outdoor grill and our oven inside, and it does a really good job of holding and spreading heat, like your iron pan. (I really should get one of those, btw. I mean, I have a Kitchenaid and a dough hook, you would think I'd have a cast iron frying pan...) I also have a couple baker's peels, which make it easy to move a raw dough pizza onto and off the stone (onto being much harder, especially if you've forgotten to prep your working surface properly, he says from unfortunate experience).

I know it's probably heresy in a thread like this one, but I've experimented with premade crusts. Most are not worth the time saved and the money spent. That said, Boboli makes an acceptable product, but recently our preferred crust has come from a local outfit called Brooklyn Bread, baked in (you guessed it) Brooklyn. The tops tend to be a bit more... textured (bubbly and uneven) than is convenient for keeping your toppings on, but they crisp up nicely and have a certain something flavorwise that definitely makes for a good pizza.

-- Bob
-------------------
My race is pacifist and does not believe in war. We kill only out of personal spite.