Yeah that's what I was thinking too. Been reading up about the cast iron and yeah definitely gonna use it for pizza. I just have to season the bigger first. Gonna get cracking on that in the next couple of days. Will also keep the stone in as you do to get the heat retention and enclosing effect.
I have no idea which category my pizzas fall into. I'd say a cross between NY Style and thin and crispy. I like a bit of crust but don't like floppy droopy pizza. It has to be able to hold its own for me.
Glad you had a good Christmas man, roll on a new year and more adventures in Pizza making!