I have a gas oven. I always bake my deep dish pies on the middle rack. Here's the best deep dish crust for me:
3 C. Bread Flour
1 C. Warm water
1 T. Sugar
1 T. Butter (Very soft or melted)
1 Pkg. Yeast (Or 1-2 tsp)
1 t. Salt
I "proof" my yeast with the water and sugar, then add the flour, butter and salt. I use my Kitchenaid with the dough hook for the whole thing until smooth and springy. This makes one 10" deep dish. The butter is key. Your crust will be rich yet crispy. I also use a little butter in my bowl for rising and cast iron skillet. Mangia!