When LC does their deep dish right, meaning well done its good, but I refuse to roll the dice again. In a home oven it will take about 20-30 minutes to cook your pizza, depending on a number of other things. as has been said post as much info as you can about your process from start to finish.
16 inch, high gluten flour, 0.121 TF
Flour (100%) - 423.36 g
Water (58%) - 245.55 g
IDY (0.3%) - 1.27 g
Salt (2%) - 8.47 g
Oil (3.5%) - 14.82 g
Sugar (1%) - 4.23 g
Total (164.8%) - 697.69 g
Kneaded it and went with a 2 day cold ferment. Preheated the stone at 500 on the lowest rack for an hour, and while that was going I stretched out the dough and set it in the lightly oiled pan for the hour. When the oven was ready I put the sauce and cheese on the pizza, then set it on the stone for about 6 minutes. I then switched the oven to broil and after about 2 more minutes the pizza looked done. The top looked fantastic but the bottom looked like it had hardly been cooked and there was no crisp to it at all.
Did I go wrong in switching it to broil? Should I stop using the stone? I figured the direct contact of the stone to the pan would help with the underside of the crust but apparently it didn't do much.