Hi,

I just made my first pizza with home made dough and it turned out great! The crust was crisp and the pizza was fully cooked. However my pizza stone cracked and while still usable, I was looking for something they would be more durable.

I came across a Lodge Logic pizza pan.

I am wondering if anything has used cast iron for pizza and/or bread baking. The beauty of stone is that it kept the crust crisp. I have one more small pizza dough ball left over so will try it out on the back of my skillet to see what it is like but I am hoping others here have some experience with it already. Some reviewers over at Amazon.com like this pan though I am skeptical given I thought the porous nature of the pizza stone was part of what makes it effective.

p.s. I am well aware that unglazed quarry tiles are a cheaper alternative. I may still go that route.