Bruntmor Double Handle Cast Iron Skillet, Pizza Pan

At 16" you can make a nice size pizza in this without necessarily making a 'pan' pizza. It works perfectly as a 'pizza stone'. Lots of methods online. The one that works for me though is hot oven, cold pan. Preheat to 500F while you roll or fold out your dough, and if it's refrigerated let it come to room temp. Grease the pan with high heat oil & dust with semolina flour. Transfer the pizza dough to the cold pan and assemble (sauce, cheese). Put it into the 500F oven for about 14 minutes, though watch for cheese burn after 12. When the cheese looks done, shut off oven and open door or transfer pan to oven top if you have room. It will continue to cook the crust for 5-10 minutes just using the residual heat, so you can pull the pizza from the pan when it's perfectly done. I prefer this to a stone because there's no preheat, and the skillet prevents runoff cheese from making a smokey mess. Plus the method above lets you get a perfect top and bottom. The pan is also versatile, you can of course use it for other things (it's great as a griddle). But it's very large, so it won't work on all oven tops, and it would take a rare oven to let you center it on the burner without risking your countertop. I prefer it on the grill or in the oven for that reason, and use smaller cast iron for stovetop. Cast iron isn't great at distributing heat, so at this size you will get hot spots on top of oven (ideal for griddling, less so for other things).