“you may find your toppings and dough don’t cook at the same rate, leading to a crust and fixings that are either burnt or undercooked and soggy”
I have an aluminum pizza pan and a ‘pizza stone’.
The ‘pizza stone’ allow the pizza to be pulled out of the oven so the the toppings don’t get burnt and the dough to continue to get cooked.
Never use an aluminum pan. Crust stays limp.
Try parchment paper on the pan.