If you have a big enough oven...
... and 2 racks in it, you can clean and oil the top rack, and do the dough on it, and put aluminum foil on the lower rack to catch the drippings. Or even do the pizza on the foil, once the dough is crisp enough not to stick to the foil.
It's always best to do the dough a bit before putting the sauce and cheese on it -- at least if you make the kind of ultra-thick & gooey za I've made.