True...and pan pizza is amazing. (I use a giant cast-iron skillet.)
The thing I'm talking about is more akin to a Sicilian pie than what is normally called "pan pizza" -
But I wouldn't recommend it with the sourdough pizza crust recipe that I posted. That particular crust ends up being very crispy and porous, and I think it would soak up too much oil while cooking. (But maybe that's a good thing, if you like rich, oily bread.
It isn't like an oiled pan is for deep frying the pizza. An oiled pan has a thin coat, not sufficient to make bread oily overall.