I'm trying to improve my pizza skills here. I've been reading tons of great pizza posts, and apparently I am out of the loop on the importance of stones.
I'd like to do two hand-shaped thick-crust pizzas with the whole wheat-fresh oregano dough that's about to come out of the breadmaker. My gas oven can really crank out the heat, so I've never found heat loss when opening the door to be a problem. Can I cook my pizzas right on the oven floor on some foil? Should I stick with my usual cookie-sheet-on-rack method?