Kenji has a recipe [0] for this method but using a tortilla instead of pizza dough. At first glance I was skeptical it would be any good, but it's turned out to be a fantastic low-effort way to make a "pizza" when you are craving it!

[0] https://www.seriouseats.com/extra-crispy-bar-style-tortilla-...

I do similar but not particularly purposefully - I always top the dough with it already on my (pre-heated) cast iron 'stone'. (Otherwise trying to transfer it is a disaster that I've been known to pretend was an intentional calzone - I don't have a peel.)

I do so as quickly as I can, but of course it starts to cook the dough as I do; I've never seen that as a bad thing. If there's any holes where it stretched too thin, it holds it still allowing you to fix them too.