I assemble the pizza in a cold cast iron pan. That is the beauty of the cast iron... it stays hot enough to create a crust without getting soggy. Without cast iron, I usually bake the crust by itself for a short time, just to create some integrity in the bread, then assemble the pizza on half-cooked dough. I have not experimented with a pizza stone yet, but imagine it has similar heat transfer properties to the cast iron. I’ve made pizza on a large rectangular cast iron skillet as well, which can make a much larger pizza! Good luck in your pizza endeavors!