I don't know exactly which recipe you are following, but I cold ferment my dough in the refrigerator and it makes it much easier to press out into a square or rectangle and have it keep its shape. I also store my dough in square containers, which makes it easier to push out into the desired shape. So, on a lightly floured counter I push out the cold dough into a rectangle that is a little larger than the pan. I oil the pan, then put the dough in and let it overlap the sides a bit. I then "pull it back" a bit to make it fit the pan, that way it doesn't want to pull back from the corners. I then cover it with foil and let it rise for a few hours.
Give the OO a try. It should smooth out the subtle taste a bit. EVOO burns at a lower temperature than OO, that is why it is used.
10 minutes sounds about right to me. Actually, I go for 6 minutes with a foil cover (cooking the bottom and not the top) and then remove the foil and go for another 10 minutes. I like mine really crispy though, so that might be a little long for some people. This is just what I have figured out for my oven, with it's supposed 550F setting, and for my liking. The only real way to do it is trial and error. Keep in mind that even bad pizza... is still pretty good!
Please post some pictures, I would love to see what your results are.