I got to looking and see what you meant by a crisper.I have a similar cooking pizza pan but not as many holes.
I don't clone Pizza hut,but my own pies at home,I tend to cook the pizza on the pan for about 2-3 minutes,then I slide it off the pan onto the hot stone.When it precooks on the pan,It becomes very easy to slide it off onto the stone sing a spatula.I do not have a pizza peel so I cook mine this way for now.
The pizza stone helps to cook the crust more fully as well.Pans will not do it 100%.The crust will look pale,white,and taste doughy.Increasing the oven temps only destroys the cheese and top part of the pizza before its even done.
A pizza screen might help,if you get one,but IMO works better if you place it onto the stone itself and not the rack.
Also,with my experiments using pans,I had to lower the oven temp...the top part will cook too fast before the crust has a chance to catch up,even when having a stone,especially if its over 500 degrees.
I have lowered my oven temps to 450 at times and seen a bit better cooking with my crusts before the top end breaks down and destroys the cheese into burnt,ricotta looking orangey mess.
All in all,I found out that if I cook pizza on a pan,like the crisper,it never gets fully done.Putting it onto a stone for the last few minutes does the trick,it browns the bottom better and cooks it through all the way.
The chains uses pizza screens in a conveyor oven that cooks differently than a home unit.