Pan thick style vs with Stone

[PizzaAlaJoey]

So we make two thick style pizzas every Christmas and I was wondering what I should do to kick it up a knotch. We have been using two pans (one steel and one aluminum). Both have different baking properties. I was thinking of perhaps baking thick style on a stone. Is this a good idea? Seems that everyone who uses only stones don't see that with a pan it's the exact inverse techniques that work.     

[NewYork]

Your stone has to be thick and ideally you would use 2 of them when using a pan. After preheating, put the pie on one for 4 minutes, them move to the other. Then move again 8 minutes later.

[Chicago Bob]

If you want oily crispy bottom you need the pan... Otherwise, bake any way you want.

[The Dough Doctor]

Chicago Bob is spot on! When using a pan you will also be using a release agent such as oil or shortening in the pan which facilitates removing the finished pizza from the pan. Oil will give you a different crust characteristic than shortening. I like to say that oil will provide some level of a fried effect while shortening will provide a bread like crust. By increasing the amount of oil in the pan you can achieve a truly fried crust characteristic, oily like CB said, but fried and crispy. As for baking on a stone, I never liked the idea of baking pan pizzas on a stone as it can be difficult to control the bottom bake. When I bake pan pizzas in a deck oven I always place the pans on a pizza screen to give control over the bottom crust color.
For something a little different you might try putting some cheese in the the outer crust (like P.H.) or how about putting some pepperoni in the crust rather than cheese?
Tom Lehmann/The Dough Doctor