I have been having a problem with the cheese not melting and the over all pizza not being too hot when making a DKM'S thick crust. I use bread flour instead of all purpose flour because I like the crispiness, the problem that I have been having is that the cheese doesn't melt all the way before the crust is done. I have been cooking it at 450 for 20mins and I have a professional deep dish pan, the only problem is that the crust cooks faster than the ingredients. I know cheap cheese will not melt as good, and I have used fresh mozz and still get the same outcome. Do you think I should bump up the temp and place it in the middle of the oven? Any advice on this will help!