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.
How does it not stick!?
I've rarely had pizza or bread on cast iron stick. If a spot does stick then I scrape it clean with a metal scrubbing pad and the next pizza just ever so lightly brush a tiny bit of oil on and bake as usual.