

For regular oven baked pizza I think it’s definitely the right way to do it. I did the baking sheet rectangle pizza but it always looks a little too jank, even for me. And I’ve never used a pizza stone but it’s hard to imagine anything beating the pan pizza! Cast iron is the “right” shape, non-stick, easy to pull out of the oven, easy cleanup, and gives the crust a truly excellent crispiness that a baking sheet could never replicate.
I’ve done less sugar in other baked goods and that also works, but I like doing this recipe this way. I just remember the original one I linked rising so much that I felt it warranted a warning