Yes it does crisp up better. The top of the pizza will cook at the same speed as the bottom so you get even baking and the cast iron helps get a nice crunch on the bottom. The heat is higher towards the top of the grill so you get temps more suited to making pizza. I pull the pizza from the grill as soon as the bottom of the crust gets golden brown or just past.....By the time I get it inside and get ready to pull it off the pizza pan...it will brown a little more, I try to get it off as soon as I can so that the cast iron will not keep cooking the bottom longer than I want. I have never used a pizza stone, and don't really have any desire to either....for one thing I can use my pizza pan or my skillets for other things besides just pizza and I don't have to worry about breaking cast iron due to mishap or temperature changes....I never preheat the pan/crust either....just put the cold pizza/pan on once the kettle is heated up.