I learned a couple things yesterday. First, the heavy Wilton baking pan that is a similar size to the Lloyd Detroit Style Pizza Pan produces similar results. Not exact, but similar. My bottom crust cold have used another 1-2 minutes.
I baked two up last night. One regular style with pepperoni, mushrooms, bacon, peppers and fried onions. The other was with a white sauce made of heavy cream, Gorgonzola and parmesan with toppings of bacon, sausage, mushrooms and green peppers. I cut up some fresh basil and added it to the white pizza after the bake.
The white-sauce was the second thing. It was interesting. I had to come up with a much thinner version of the one I normally do. I was going to make the same, thick sauce I normally do, but was having reservations about it. The cream boils and reduces for almost an hour before taking off heat and adding cheeses. Too thick, and does not play well when it cools. I sought and found another member's starting point as my own starting point(thanks Norma!) and made a much quicker, thinner sauce. It worked out fine, though I may thicken it just a bit next time. Or put less on the pie. (nope!)
I'll do a proper up-skirt shot on the second pie next week. Last night's resulted in a request/command bake from one of the neighbors. I kind of suspected as much and bought twice the cream as I needed.
edit: The Lloyd was used for the red-sauce, the Wilton used for the white-sauce pie.