If cooking on entirely flat surface, the parchment paper method described in other comments works well, though it's precarious with larger or heavier pies, need

If cooking on entirely flat surface, the parchment paper method described in other comments works well, though it's precarious with larger or heavier pies, need two people to avoid having the parchment paper spill out. If cooking in a cast iron pan, I just preheat the pan in the oven, and have all the ingredients set aside and dough prepared, and when the oven is ready, pull out the pan, put pan on stove top, lightly oil, and put dough in pan, and then put toppings on it fast and insert in oven. This works for the dough recipe I use, YMMV.