This is my first post, seemed like a simple question. All I really have ever made (and my preference) is NY style pizza. I've never really liked deep dish, but I thought I'd try it, since my NY pizza has gotten pretty good, I figured I'd expand.
For my NY pizza I only use a stone, but of course it gets preheated with the oven and I use a peel to get the pizza in and out. I know you can buy deep dish stones, but would that really work? I don't see how I could preheat it and then get a pizza in. Would you just put it in cold? Or is metal a better option for this since it will heat faster? I don't own either, so I figure if I'm going to buy one, I might as well buy the right type. I imagine a cast iron pan for a Chicago style pizza... Sound right?