Thanks Norma for the advice. So for example I could take Peter's PJ clone dough and turn it into a pan pizza with oil instead of baking it directly on a pizza stone? If so, I may have to try that sometime.
Thanks for the advice as well, IndyRob. I realize that most pizza places have a lot of pans but I was mainly referring to the fact that it only takes around 15 minutes for the ordered pizza to be completed; 2-3 minutes to prepare it and 5-9 to bake it depending on location, leaving the rest for an incredibly short second rise. Granted I suppose most of the pan pizzas I have ordered before don't have thick crusts or airy crumbs, so it's likely that they didn't get a second rise in the pan. I suppose that answered my question.
I think I'm going to buy a 14" steel/aluminum pizza pan, because those are sold in stores here for cheap. A 10" cast-iron skillet is around $70 here and a 12" is $100. They're cheaper on Amazon but the cost of shipping a big, heavy chunk of cast-iron brings the shipping cost up to what they normally cost here anyway.
Bench and pan flour turned out not to be an issue when I made a pan pizza using a 17"x11" baking sheet, the stickiness went away after kneading for an extended period of time.
One final question though: which vegetable oil is best to use? The recipe I used called for 475F and the recipe by xPHmgr calls for 500F, but the smoke point of most oils is below that, except for refined safflower oil (510F), avocado oil (520F) and soybean oil (495F). I used canola oil (400F) without realizing and needless to say it smoked and left some dark residue on the bottom of my pizza crust.