Thank you both, Mary Ann and Peter.
I now have the dough in the pan stretched out end to end and proofing. I used 2 Tablespoons of oil on the pan which I guess could help with frying.
I actually looked in the manual for my oven (36" Viking) and their was a guide that said if you were using a pan that was covering most of the rack, like a 10 X 13 pan, you should use the number 2 position rack (1 being at the bottom) and not the middle. So, I have the stone at the number 1 position and will bake at the number 2.
My thinking is that if I preheat well over 500 to get the stone super hot and then lower the temperature to around 475 when I begin backing, the bottom heat will be more amplified by both the radiating heat from the stone and the fact that the burners are on the bottom. Hopefully, that will boost the heat on the bottom. I will take it from there (aluminum foil protecting the top if the bottom is still going too slowly).
If I decide to keep plugging away at this style, then I will buy a more suitable pan.
Funny, this started from a recent conversation my sister and I had. There was a pizzeria in Queens down the block from our junior high where we ate lunch quite often, as did all of our friends. It was the "Pizza Den." 2 Sicilian slices (great pies!!!!), 1 coke, and 1 italian ices for a total of 50 cents. The pricing was 15 cents a slice and 10 cents each for the drink and ices. Circa 1965.
The oil I used in the pan today was probably more than this.
But, now I am pursuing a memory I can't shake.