I stopped making pizza for several years because diet, but got over it. Now I make a pizza once a week, pretty much on a weekend day. Make the dough ball for 4 pizzas in my bread machine, divide in 4, freeze 3 in containers, so only have to make the dough ~ once/month. I can make a pizza to completion including cleaning up in around 50 minutes. I do the cleanup while the pizza is baking in my conventional gas oven/range. When the dough is rolled out and on my pizza screen, I turn on the oven MAX, then add all the toppings into a stainless steel bowl, stir will, top the dough with my homemade homegrown tomato Italian sauce (about 2 1/2 ounces), spread the toppings on and insert in oven (at that point the oven's been on about 20 minutes and is likely over 500F). Bake for about 8 minutes, take a peak with a flashlight, decide how much longer it needs and turn off oven, set timer (8-9 minutes) and continue the cleanup. Timer goes off, remove and slice.
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