You don't mention using a pre-heated, well-seasoned cast iron pan, skillet or fajita pan, which also excel at heat retention. I find the results to be excellent. I spread/shape the dough on a floured light-weight board or plate, remove the pre-heated pan from the oven wearing good oven gloves, and place the pan on a top burner set to high heat to keep the pan hot. Then holding the board or plate, I guide the dough into the hot pan using a large metal spatula. I then add toppings and return the pan to the oven to bake/broil the pizza as you described.
A safer cast iron method is to spread the dough in a cold cast iron pan, and cook it on top of the stove on high heat for 5 minutes or so (depending on the thickness of your dough) to pre-cook the bottom before topping and baking. Using a metal spatula, lift the dough and look for the bottom to be golden. The dough will puff a bit, but don't let the top get dry. Then add toppings and transfer the pan to the pre-heated oven to bake/broil as you described. Really good.

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