Just for fun I decided to make one in my 12″ cast iron pan. It worked pretty well. While the oven was heating to 450℉ I brought the pan up to temp on the stove top.
Than worked well enough to brown the bottom although the crust was a bit tough.
I put a base layer of prosciutto right atop the dough to help keep the tomato sauce from soaking through. Last pizza I made I used sliced provolone with the same objective. This also has olives, minced ham, and various pickled peppers along with sprinkles of ground pepper and other spices. A generous grating of Parmesan after it came from the oven finished it.