for all those who want to make great homemade pizza, but dont have a pizza/bread stone; i found a trick.
turn your largest cast iron skillet upside down, put it on the lowest rack, then heat the oven as hot as it will go.
normally when i make homemade pizza, i use store bought dough and i grill it. had no charcoal, and decided to wing a pizza dough recipe. it turned out beautifully.
Just thought I'd pass on a technique I sometimes use that might be of interest to people that have concerns about how to "transfer" their pies to a skillet that might be on the small side:
The short version is.....
I use a (as pictured) splatter screen from the dollar store.
The boring details for anyone who cares.....
While I'm pretty good at using a peel when making pies for myself, sometimes when I make smaller individual pies for guests, they take too long to decide what toppings they want and that's a real good way (for those that don't have a Super Peel) to end up with a pie stuck to a pizza peel. With the screen I don't have to worry about "the transfer" - I just build the pie on the screen and place the whole thing on my stone or skillet. It's not quite as good as direct contact, but it's close enough when trying to make multiple pies quickly.
EDIT: Picture shows two, but I only use one at a time.
EDIT #2: I think that's the longest run on sentence I've ever written. Sorry.