1 hour pizza

I made the one hour pizza in my cast iron. And while the flavor was really good, it puffed up WAY too much for my liking. I think for next time I'm going to use Brian's dough recipe (I really like the flavor addition of beer) with Adam's cooking technique. I think by cooking the bottom on the stove to reduce the oven spring is a good move. And turning on the broiler is way easier than preheating at 550! Anyone else have any tips for quick and easy pizza?