For the more adventuresome among you, there's an interesting alternative to using a pizza stone described in Heston Blumenthal's "In Search of Perfection". Blumenthal takes a cast iron pan and preheats it on top of the stove and then inverts the pan and places it on a rack as close to the broiler as he can get it. The pizza is baked on the bottom of the pan. This gives a much higher cooking temperature than you can get with a stone.
I've done this with both the Hamelman recipe and with Reinhart's recipes with varying success. The pizza cooks very quickly and it is very easy to burn. Don't get distracted. On a stone at 550 degrees, an 8 inch pizza takes 8 to 10 minutes to cook. Using this technique, I'm cooking pizzas in 3 to 4 minutes. (I've actually charred toppings in under 3 minutes.) I've cooked identical pizzas both ways and tasted them side-by-side. The higher heat really does improve the pizza.
If you want to try this, here are a few hints. First, you'll want to limit yourself to fairly small pizzas. I wouldn't use more than 6 to 8 oz of dough (plus toppings) spread to around 8 or 9 inches in diameter. The size of the pan's bottom is one limit and the need to cook the dough all the way through is the other. Next, I use an IR thermometer to judge the temperature of the pan. I don't recommend going much over 600 degrees. One problem I've had is the pan heats unevenly . Also, Blumenthal puts the pan in the oven and then adds the pizza. I've found it easier to flip the pan, put the pizza on the pan, and then put it in the oven.