If you want something chewier you can make a pretty damn good pan pizza with just a... well, a pan. A cast-iron skillet, specifically. Electric heat gun or small butane torch optional but recommended to start the surface cooking while you heat the oiled-pan-with-pizza-in-it on the stovetop before putting it in the oven. Probably you'll still need to run the broiler a bit. I prefer the results from a pizza stone but the pan method's not bad, requires less special equipment (stone, peel), makes less mess (that blasted cornmeal/farina) and is harder to screw up in a way that makes an even larger mess, when you're starting out—failed peel transfers can go very wrong.