Yes, it absolutely can, it’s super easy! Just swap your Minecraft .jar with Paper and it’ll do the rest. It’s a tiny bit harder to go back, but only marginally.

Out of the box, aside from huge performance benefits, Paper is virtually indistinguishable from vanilla, but it also opens the door to a whole world of easy-to-use server-side plugins.

Edit: (you should still make a backup before swapping, just in case)

CPU intensive servers like Minecraft are where you start to run into problems with older hardware. If it’s just you on there, a 10 year old CPU is fine, but if you’ve got a few friends, the server may start to struggle to keep up.

Not sure how recently you ran this, or what all your were running, but in the past couple of years Paper has hit some pretty major milestones in unlocking threaded processing. Barring some sort of spammy 0-tick redstone nonsense or over the top plugins, I’d wager a Raspberry Pi 4 could handle up to about 5 or 6 friends without seeing any TPS dips. Its really remarkable how far they’ve pushed performance recently.

Could I get a larg HDD and ad it in an enclosure to the Mini PC to handle the media volume?

Like an external USB drive? Absolutely.

Honest question, is Switzerland a part of the EU now, or do they just get a pass for being surrounded?

Anyone know the path to hitting them with CCPA info/take down requests?

For sure look into the pizza steel.

Stones often crack not because of heat specifically, but because of moisture.

They should really only ever be exposed to moisture once fully heated, and allowed a little extra time after the pizza bakes to dry out before turning the oven off.

A pizza steel will be more resilient, though it can rust if washed regularly without seasoning (just like a cast iron / carbon steel pan)

A big oven safe pan is a good start, the heavier the better.

A lot of people have mentioned getting a pizza stone or steel and cooking at higher temps, and they’re 100% right.

I just want to add that steel is definitely the way to go if it’s in the budget - specifically, steel has more thermal mass and conducts heat better than stone.

Crust crispness is entirely a function of how much heat you’re able to supply to the surface, and when baking in a standard oven (max ~500F) instead of a pizza oven (700+ F), you need all the help you can get - which means steel, preferably at least 1/4" thick.

Sticking with the tools you have, you can try preheating your pan, like you would a stone/steel, before putting the topped pizza on it.