As promised, attached are photos of my first try at baking longer, at a lower temperature - 25 minutes at 375 degrees, to be precise.
As you can see, the pizza came out a bit undercooked, so next time, I'm going to try 400 degrees and if that still doesn't work, then 425, and maybe I'll cover the pie with a piece of foil until near the end if I see that the cheese is starting to burn.
Also, I baked the pie directly on the middle rack in my home oven; maybe I'll try putting the pan on a pizza stone, next time.
The pizza still tasted pretty good and the crumb was light and airy, but the bottom was not as crisp as I would have liked it to be. You'll also notice how, when I slid the pie out of the pan, the cheese on top slopped over the edge.
On the positive side, the problem I was having, with cheese sticking to the side of the pan, pretty much vanished. For the first time, I was able to clean the pan out with a paper towel. So I'm guessing that the high temperature (500 degrees) that I had been using was "burning off" the oil (or in my case, butter-flavored Crisco) and "fusing" the cheese to the metal.
So I'm hoping that I can find a combination of temperature and cooking time that will bake the pie within a reasonable amount of time, make the bottom crispy and not cause the problem of cheese sticking to the sides.