I'm having a hard time believing those pans are cast iron. Cast iron is HEAVY.
When you say you're going for a crunchy crust, are you just talking about outer edge or is your whole pizza not crisping up?
To troubleshoot, we'll need to know a few things. For starters...
Did you preheat your oven?
How long did you preheat?
Did you use a stone?
Did you grease your pan?
What temp are you baking at?
How long did you bake?
I'm with you on the cast iron, they seem light weight to be cast iron. I did take a pic of the menu though where it says that, see below and take it for whatever you think it's worth.
When talking about crunchy crust I'm talking the whole crust, I'm getting plenty of caramelization around the edge.
Oven is preheated for minimum of an hour
Cooked both with and without stone, been using a stone most recently
I do grease the pan, have used: olive oil, soft butter, butter flavored crisco
Generally baking at 450 for about 30 min or maybe more if it looks that it needs it.
Let me know if you need any additional info.