There was a trend on another site where everyone made pizza so I thought I'd give it a whirl since I'd never made pizza at home that wasn't a take and bake.
The Publix dough worked well... I olive oiled the pans and then wiped out the extreme excess making sure to get the sides as well. I then built the pies and while the oven was warming I put the pans on the stove top to prewarm the bottom and the dough.
The dough was a smidge puffy but overall pretty good
The local 4 year old wouldn't eat it though as the pepperoni was under the cheese and not on top. Everyone is a critic.. ¯\_(ツ)_/¯
How do you shape the dough in the pan when the pan is "screaming hot"? I have always put the dough in a cold pan and then baked it without any issues, and no burnt hands.
I preheat my pans @450°F and don't get burned.
I stretch the dough out on my workspace near the stove while the pans preheat. The most important thing in this step, is that the dough is completely room temperature so the dough doesn't try and spring back its shape.
After shaping, I set out the ingredients so I can reach them from the stove too, cheese, sauce, toppings, olive oil dish with a brush if im leaving a crust, and a bit of cornmeal.
When its go time, I pull the larger pan from the oven first, set it on the stove top, dash in some corn meal to the bottom, it smokes alittle, throw on the dough carefully. Its already been stretched, the spring back is minimal. Then add the sauce, cheese and back into the oven. Then I repeat the process with the smaller pan. Cook ~15 minutes and it's gorgeous, on top and bottom.
You must just be careful, but I've never burned myself making pizza. Use your pot holders of course.
Make it on a peel.
Dusted with corn meal & flour to make it slide off