Skillet/broiler pizza technique-- supersize it?
Home sick and about to cook breakfast in one of my cast-iron skillets. Last night we used it to make pizza via the skillet/broiler technique. Actually, we made about 5 pizzas. They were delicious, but tiny.
Got me thinking-- what about those cast-iron griddles you put over 2 gas burners? You know the ones-- they have grooves on one side and are flat on the other.
Does anyone know any reason these things shouldn't go in the broiler? I'm thinking I could make a much bigger oblong pizza (a la Sally's or Pepe's). Cast-iron is cast-iron, right? Or am I missing something (like a coating, etc?)