Quote Originally Posted by Not_A_Llama View Post
How thick is yours? Any idea how it compares to the Lodge Pizza Pan? By most accounts, the Lodge pan is thinner than 1/4" and doesn't have enough heat capacity to do justice to the crust.
I cook on cast iron till it starts getting brown. Then off it comes and directly on the rack. BUT i cheat and use parchment paper. Been making pizzas for years with no issues.