Oh yeah, here's what I was arguing about: Do it on the grill unless you want to smoke up your house. Also, seasoning the bottom/outside is infinitely more important than seasoning the top/inside. If that was my pan, I probably wouldn't even bother seasoning it because the pan is already dark. The whole point of seasoning a pan is to make it dark so it will attract heat instead of reflecting heat.
I used to think it had something to do with creating a nonstick surface, too, but experience has shown me that seasoning a pizza pan does very little, if anything, to create a nonstick surface. And if you're hesitant to believe me, just watch any Malnati's video. The outside of their pans have a black, caked-on layer of seasoning, while the inside of their pans are mostly unable to hold seasoning due to pizzas being cut inside the pans.