Because I don't have a pizza peel to transfer uncooked pizza, I haven't been preheating my cast iron pizza pan
like several of my recipes say to do. I did preheat the pan when I made pita bread last weekend and really liked how the pitas came out. However, when I went to Amazon to buy a peel I was overwhelmed by all the choices, plus: wood or metal? Long handle or short?
I've also seen suggestions to use an upside-down baking sheet, and parchment paper, which I could try, but after going through the trouble of making pizza dough, I want to be confident in my method of getting the pizza into the pan.