Homemade pizza dough and sauce in my Lodge double Dutch oven lid and Darto carbon steel pan. The dough was cold fermented in the fridge then proofed in buttered pans. I cooked the dough on the stove top briefly to help it firm up before adding sauce and toppings.
For a crispier bottom, an alternative is to preheat the pans then add oil and (carefully) spread the proofed dough into the pan before adding toppings and cooking.
I don't find the shaping hard at all. I stretch it to the right size on my cutting board, then fold it to a carry-able size and drop it into the hot skillet, unfold it, and put the toppings on.