I like to use 14-ounces of dough for my 12-inch deep-dish pizzas (for a dough density of 0.124-ounces per square inch of pan surface area). All of my pans are dark colored so I don't need to bake them on a stone, but I do need to move them around in the oven. I start out with the pizza on a lower rack position to get the bottom started (about 2/3 of the total baking time) and then move the pizza to a higher rack position to achieve the top bake that I'm looking for. When I've used a stone I always end up with a darker bottom color/bake than what I like. My oven is an electric oven with only a bottom element in the oven chamber and I bake at 425F. Total baking time typically runs about 20-minutes, maybe a little longer. I normally don't bake to time, but instead prefer to bake to color and doneness. I look for the nice, golden brown top color and then use a cake decorating spatula to pick the pizza up out of the pan to get a peek at the bottom. If the color is nicely browned, it's done.
Tom Lehmann/The Dough Doctor