Here is a link:
http://www.nytimes.com/2012/04/18/dining/for-the-home-cook-making-a-better-pizza-how-to-cook-everything.html?ref=todayspaper
What I really want to talk about is making pizza in a cast iron skillet.
You can buy pizza dough at some stores and bake it in a cast iron skillet with your favorite toppings.
I have used a Lodge preseasoned cast iron skillet.
Warm the dough to room temp, spray oil on skillet, spread dough out with your fingers and add your toppings.
Heat skillet on top of stove for a couple of minutes and then transfer to 400 degree oven until done...maybe 15 minutes.

I can dig that, and even home made pizza dough isn't hard and taste awesome if left to slow rise in the fridge.

Being a New Yorker though I am skeptical of anyone calling anything that isn't a thin crust "pizza" though.

Havn't made pizza in a while, always wanted to buy a pizza stone to see how that works.