Pan Pizza in something other than cast iron (or: can I let the dough rest/rise in another pan and transfer to cast iron?)

I want to make 3 pizzas today, but I only have 2 appropriately sized cast iron pans. I do have a dutch oven but kenji said in the comments he doesn't think it will have enough air circulation to work (I don't have convection oven). So that means I either need to cook the third in another pan, or I need to let the dough rest in something else and then transfer to one of the cast iron pans after cooking the first two.

Any suggestions either way? Is moving the dough ok? Or should I just use another pan to bake in?

Submitted December 31, 2016 at 12:14PM by lol_admins_are_dumb http://ift.tt/2ioTlhu