Thanks Pete, none of it would have been possible without you and this board.
I dont think you and many of the members here remember what a daunting task it was after you tried your hand at it the first time. Man!!!!!!!!!!!! my first tries were horrible (at least to look at, but tasted OK).
I will say that cast iron was a turning point for me. My wife had to have that huge thing last year and while she has actually used it a few times I know there will be no pies made in my house without it.
I got the stone about 8 years ago when we bought our first house. I have a different thicker one but this thinner one actually works better, Why you ask? Well it holds just enough heat to brown and char the bottom crust, then it runs out of steam so to speak (actually thermal retention) so it wont torch the bottom. By the time the top is ready the bottom is perfect.
Im actually going to try cooking one on the bottom the cast iron just for giggles and see how it works.
All these tries have just been about the crust, to me a pie begins and ends with the crust. So all the toppings have just just been whatever we had around the house, including leftovers.
I have a recipe for homemade Mozz and the wife seems to be able to make a decent sauce. So im just working on building a good pie from the ground up. 1 component at a time.