My interest in pizza making goes back to college when my room mate and myself hosted frequent pizza dinners for our college friends. Our dough was typically a bread dough variation, with whatever toppings we could get a hold of.
More recently I have been trying to find an reliable crisp and chewy recipe for pizza, as well as a good recipe for calzones. I typically make a mess of calzones and then freeze them for lunches. For that I need a soft and bready dough, as (in my experience) calzones made from a NY style dough become leathery and impenetrable when frozen for a month and then microwaved at work for lunch.
I have access to a grill, which I can get up to 600-700 degrees, a standard household oven, a large pizza stone, and a cast iron pizza stone (lodge)