I’ve become something of a cast iron aficionado as of late. From Griswold to Wapak to Wagner Ware, I’m forever on the lookout for my next piece of vintage iron. As a result, my cast iron cookware has become the most versatile and well-loved equipment in my kitchen—but until recently, I never knew of the pizza-making prowess that these old black pans possess. Because of cast iron’s ability to retain heat and distribute that heat evenly across the cooking surface, it is the perfect way to mimic the power of a commercial pizza oven in your home kitchen. Thanks to some guidance from Brad Leone and the folks at the…