2) I don't think the pizza pan is going to make the difference between an undercooked pizza and a done pizza. The pan adds something very subtle that most people who don't make pizza all the time wouldn't even notice.
Gotta disagree vociferously: I have black steel, stainless steel, aluminum (anodized and non-anodized) and cast iron pans as well as cast iron griddles, and the pan makes a HUGE difference:
Cast iron browns the dough quickest, but you can end up burning the bottom before the dough cooks all the way through. When using a cast iron pand/griddle I either reduce the oven temp. by 50° or shorten cooking times by 8-12 min. vs. black stainless steel. If you like a crispy crust, cast iron is the way to go. At 450°, cooking time are in the 25-30 min.
Black steel and anodized aluminum perform very similarly, though I prefer black steel because I think it produces a slightly crisper crust and an airy-er texture. Cooking times at 450° are around 35-40 min.
Stainless cooking times are about the same as black steel and anodized alum, but I've never been able to get the bottom crust to brown in my stainless pan. (I've let pies go over 90 min—long enough for the sauce to dry out and burn—trying to get the bottom crust to brown.) Crusts are breadier and rise more than with black steel or anodized alum: more like a foccacia.
Non-anodized alum gives the densest crust (great if you like bready crusts, not so great if you're after a biscuity crust). Cooking times are in the 50-60 min. range.