The way I've been doing mine is to preheat the oven as hot as it will get and with a baking steel on the rack second to the top. You could probably do something similar with the iron pan/plancha.
Then when it is as hot as it's going to get, slide the pizza on to the steel/pan/whatever and switch the oven to high broil. The heat from the baking steel cooks from the bottom and the broiler hits it from the top, delivering high heat on both sides.
I can get a pretty solid pizza in 5 minutes and there are lots of variations on this method (broil for a few min, switch to bake for the last few, etc) but you can play around with your oven and setup to get the best results.
Then when it is as hot as it's going to get, slide the pizza on to the steel/pan/whatever and switch the oven to high broil. The heat from the baking steel cooks from the bottom and the broiler hits it from the top, delivering high heat on both sides.
I can get a pretty solid pizza in 5 minutes and there are lots of variations on this method (broil for a few min, switch to bake for the last few, etc) but you can play around with your oven and setup to get the best results.