Behold my latest creation, a simple pepperoni and olive pie with garlic, parmesan, black pepper ground fresh from the mill, whole-milk mozz and oil. It has a wonderfully chewy crumb and is lightly crunchy on both bottom and corona. It was average as my pies go lately, but I thought I would share a bit of technique for those here who might be interested in trying something different.
I own a nice 3/4-fibrament stone as well as this wonderful old Lodge cast-iron flat pan made specifically for pizza. It has a great patina and resists sticking if a bit of cheese ends up going over the edge. It cooks every bit as well as a thick stone, and can be lifted out easier for cleaning. The best part is that total warmup time to 475-deg. is 15 minutes flat, compared to one-plus hour for most stones, even 1/2" stones. I don't think I've ever seen anyone here using cast iron for baking pizza.
Another tip I want to offer is the use of rice flour to temper gluten and add crunch. It has been long-known that using a bit of rice flour on the board when stretching a skin adds crunch to the final product. I add a small amount (1-3 tbsp.) to the dough prior to mixing to achieve the same thing. Keep in mind however that rice flour absorbs much less water than wheat flour, so cut the water a bit if adding in place of wheat flour, perhaps just a teaspoon or so.
My mixing technique is unusual as well, and you're welcome to try it. I mix 2 mins, autolyse 20 mins, kneed 20 mins, rest 70 mins in a humid 85-90 degree environment. (A slightly-warmed oven works fine.) I then oil a bread bag with a few drops, and pop it into the 38-degree fridge for 2 days.
The recipe I use is simple:
500g straight bread flour (includes 1 tbsp. rice flour)
1 tsp. ADY soaked in 350g 105-deg water (70%)
1 tsp sea salt
1 tsp. olive oil
I pull the dough one hour before balling x3 at about 300g per. I bake at 475 using parchment. (In fact, at 475, I am able to reuse the parchment dozens of times.) Pull the parchment one minute into baking.
Hopefully I've given you some new ideas and direction here. Technique is everything. Enjoy!