What Noisy Cats Are We

I don’t understand the popularity of the cast iron method of baking a pizza.  If done properly, a stone will do the trick just fine.  This new article on the Atlantic Monthly’s website feels otherwise.  I think I need to disspell the myth that this is somehow better and actually try it.  Anyone else do this kind of pizza baking regularly?  It seems like the double-cook with the toppings not getting done right is a recipe for texture disaster.