I do have a stone, but I like using the pan because it seems like putting the pizza directly on the stone is a bit of a mess in a home oven. I once worked at a pizza place that had brick ovens, and cooking directly on those worked rather well on a larger scale, but whenever I've tried cooking directly on the stone at home I've never been particularly impressed with the results. The reason I have a stone is because I have had success with putting the pizza in a pan and then putting the pan on the stone, which I will probably do from now on. I'm not making any particular style, what I'm trying to do is combine elements from each style to get a result that I like. The best doughs I've made have been at a higher hydration (65- 68%) without oil and/or sugar, but I'm finding that perhaps a small amount of oil and sugar is ok because they help tenderize the dough a bit, and the sugar helps the yeast to produce a little faster, which is ok as long as it's not producing too fast. I'd like to make a pizza that's a little tender, somewhat thin and floppy, but with just the right amount of strength, as well as being nice and leathery on the outside so it has the texture of a good pizza and not a piece of sandwich bread. Of course I want the flavor to be really strong and I want it to brown up as quickly and nicely as possible. I'd love to get a nice, dark brown, almost charcoal, like Papa John's pizza's has. I can't help but think that the browning must really contribute to the flavor, because the best pizza's I've made, the ones that I think tasted best, are the ones that browned up really well. (Not to say that all pale/lighter crusts are bad. Some that I've made were actually quite good, but I like the browner crust better.) The oven thermometer I use is just a standard, $4 Wal-mart oven thermometer. I suppose an infared thermometer would give me a more true temperature reading?