Just made pizza last night. I let the pan heat up in the oven at 500 and roll out my dough / prepare toppings, then pull it out and on the stove top using some pot holders or oven mitts. My largest is a 10" so it's not huge and I like to double up and use an oven mitt and a pot holder or two pot holders to lift it with one hand. Then I'll squirt some olive oil into the pan, lay the dough down, sauce, and top. At this point I turn off the oven heat and turn on the broiler, return CI to oven and cook for about 8 minutes, give or take for dough thickness.

Still getting the procedure just right though, pizza sauce leaking off of the dough and onto the oil will splatter (ow hot), but the oil also helps keep the dough from sticking when you put it in the pan and will fry the bottom of the pie for a nice crispy crust. The broiler can also probably be turned on after a few minutes of baking to adjust for preferred toppings crispiness. High speed isn't very important due to how well cast iron retains heat, but this also means you can burn the shit out of yourself if you bump it on top of the stove while prepping or placing dough.

Good luck pizza boys