Second time I have made this recipe. Is your recipe drier? Any way to crisp up the bottom a bit more. When I lifted up a piece it wasn't that sturdy on the bottom, it bent a bit. Would a drier dough crisp up better?
As some have mentioned, my dough hydration is one of the higher ones, so feel free to adjust your water level until your dough gives you the consistency you're looking for. My recipe was optimized for a 12" deep dish, so the conversions may need some minor tweaking for smaller size pizzas.
Typically, I don't remove whole pies from the pan. I cut and serve from the pan to the plate.
Deep dish crust isn't necessarily supposed to be completely sturdy on the bottom; a little bend in the middle is normal.
You can achieve a more sturdy crust by baking a little longer at a slightly lower temp. The cooking spray should aid the crispiness, if anything.
Do you have a sheet of foil or a baking sheet on your top rack to prevent your pizzas from over-baking on the the top before the bottom is done?
My recipe is based on Lou Malnati's, but tends to be a bit on the thinner side, so another possible tweak is to make a larger batch of dough for slightly thicker crust.
Question: How long are you preheating your stone before you bake on it?