But it's really the cast-iron that does the heavy lifting, and depending on oven temp and convection-ness and dough thickness you can do a good pizza anywhere between 12 to 30 minutes -- *if* you have a proper surface to work with in the oven. That's where cast-iron does really well.

Pizza stones can do wonders too and you can get away with less grease. I'm a big fan of homemade pizza but I like my crust to soak up the grease up top and be clean on the bottom, and still be crunchy-yet-chewy, so a pizza stone is perfect for that.

Also, if you are lacking cast iron or pizza stoneage, you can use a good heavy Pyrex-or-similar glass dish, or really any sort of heavy ceramic baking pan. Thin-walled aluminum is Right Out, however.

--sofaspud
--dangit now I want pizza for lunch