I have been practicing with the recipe found in the Jet's thread (under general pizza making), a square deep-dish pizza. I am baking it at 475 in my home oven, bottom rack, in a steel 8x10 pan with 1 T + 1 t corn oil for 17 minutes. I am getting nice browning on the bottom, but the depth of the crunch is not quite hard enough for my taste... it is crisp on the bottom surface, but the crispness does not penetrate as far into the dough as I would like.
I would simply bake the pizza longer (which I have been doing incrementally the last few times), but my top cheese is starting to brown and any additional time would brown it too much for my taste.
I think that there are many potential options to get the crust crunchier - preheat a pizza stone and bake on that, bake longer at a lower temperature, bake shorter at a higher temperature, use more oil, use different oil, etc. I could use some assistance in taking a stab at how to improve the pizza. In the Jet's thread, the indication is that the chain cooks their pizzas at 475 in a conveyor oven for only around 9 minutes
I would be grateful for any wisdom you could impart. Thanks!