So I've been making pizza at home for a couple years now - friday ritual for the family. I sometimes make my own dough, sometimes make my own sauce, but always try to cook hot.
My wife wont' let me break the self-cleaning lock on our oven, so I'm using the cast iron on stovetop/slide under broil method.
At some point, I want to get something outside - maybe make a brick oven myself (I live out the country, in maritime canada (new brunswick)), or buy something that can get hot.
We have one good pizza place in the province - a plug for Pomodori in Rothesday, NB.
Hope to find some good info here!