I have some Lodge pans, and they are extremely crappy compared to my antique pans, which cost about the same amount of money. Old Griswold and Wagner pans heat more evenly and weigh less, and they don't stick as much. The cheap, low-quality, rough finish of Lodge pans is a giant step down from the beautiful polished finish of cast iron pans that are manufactured correctly. And the old pans are much easier to clean, since food doesn't stick as badly to the smooth finish. I hope this information will be helpful to other people who may be about to make the mistake of buying Lodge products.
I'm planning to give all of my Lodge pans to my cleaning lady, as I replace them with competently manufactured pans.
I also have a newer Wagner skillet which is a modern rough casting, machined to a shiny finish on the inside. It, too, is vastly superior to Lodge pans. I sanded the insides of my Lodge pans, but that is no substitute for machining. I have a milling machine, but machining a big cast iron skillet is a real chore, so it's better to buy old iron.
For pizza, I get my best results with a steel nonstick pan (not Teflon) from my local grocer. It blows cast iron away, and it's even better than the cheap Wear-Ever pans I use at church. The crust fries perfectly on the bottom, so there is no need to finish baking on a stone, and the pizza always slides right out, even if I clean the pan in a dishwasher.