Well - here I go again, trying to remember all that I typed before the site ungraciously wiped out all of my text because of Pete-zza's hyperlinks in the quote.
Boy, that was annoying. In any event, I learnt my lesson...
We use a Centro cast iron BBQ griddle (cost $C25.00 at Canadian Tire)and preheat it an hour on the bottom rack with the oven set full whack, and then we move it up under the broiler for about 20 minutes before cooking if we cook directly on the griddle. I can get 2'30" timings that way, but my better half doesn't like sliding the pizzas on and off the griddle so close to the broiler.
When we cook in a pan, like tonight, we cook for 6 minutes on the bottom rack, followed by two minutes with the broiler on (pan and pizza still on bottom rack) and get beautiful browning, top and bottom. We used the Little Caesar's clone dough recipe, simply because we lucked into a 27 pound bag of their proprietary hi-gluten pizza flour. We use Aurora brand "pezzettoni di pomodoro" Italian diced tomatoes for the sauce base. I don't know if our pizzas are up to the standards of this site, but we definitely beat all the local pizza shops around here hands down with our homemade.
Thanks for all the tips, folks, and Pete-zza in particular. You've been a great help and have taken us to a new world of pizza appreciation.
I wonder whether any of the cast iron pizza pans shown at the following sites will work with the Blumenthal method:
<hyperlinks deleted as evidently I cannot post any as a new user - now if the site design hadn't deleted all of my text in telling me not to post hyperlinks, I'd be a happy camper... FUME!>
The pans seem to be shallow enough to heat on the stove and to slide an unbaked pizza onto them, either before or after placing in the oven (with the broiler on)