I've done them all sorts of ways, in skillets ranging from a #5 all the way to 14. I've also used round griddles, and even a long griddle. You'll get a crispier crust with a griddle. You'll also get a crispier crust if you preheat, but I like to spread the dough and cover the whole surface so I skip that. I give the pan a very quick blast with cooking spray (Kirkland Signature's spray doesn't have any dimethyl silicone in it -Yay!). Then I lightly dust the surface with flour, spread the dough, add toppings, and bake at 450. Thicker crusts (or thicker iron) goes on a low rack to minimize the risk of a soggy crust. Usually takes about 15 minutes depending on how much I load it up with toppings but I always check on it at 12 minutes. Regardless, I leave mine in there until the cheese begins to brown at the edges.
Even better, do it on a grill if you have one. I cook with gas, set to medium (temp guage says 500 but it's probably inaccurate). Thin crust only needs 8 about minutes. 10~12 for thick. Keep the lid on the grill. Crust comes out really nice and crispy even though I don't preheat the skillet.
One skillet caveat: Don't pile on the toppings just because you have deep sidewalls. Things like onions, mushrooms, and pepperoni release water during cooking and can contribute to a soggy crust.
With a little experimentation and a lot of practice, Pizza on CI can be very rewarding. I make it almost every Friday, and the kids affectionately call it Papa Ty's pizza.