I currently do not have an oven but do have a Cuisinart Brick Oven toaster oven.
It has been a great toaster oven. Gets to slightly higher temps than normal toaster ovens and has pizza stone material on the sides of the oven, inside. I also use a 12" pizza stone that I have for an outdoor grill. I have had decent results with NY style pizzas but think deep dish could actually be pretty good. Has anybody messed with this. I have a 10" x 2/25" dougmakers pan. I was planning on using Loowaters Malnati recipe. I was curious about oven temps and times etc... I was also thinking about cooking the deep dish pizza ON the cooking stone. Maybe pre heating the stone on high for an hour, then drop the temp to 475? and cook for maybe 20-30 minutes, rotating halfway?
any advice would be great from someone who has messed with this same situation.