Hello folks,
I made segfault's recipe again and I need some help tweaking it. The recipe I used was from the deepdish too (TF entered as 0.15 and 1 inch up the sides):
Flour (100%): Water (65%): IDY (.3851%): Salt (1.75%): Sugar (2.1875%): Total (169.3226%):
 272.76 g  9.62 oz  0.6 lbs 177.29 g  6.25 oz  0.39 lbs 1.05 g  0.04 oz  0 lbs  0.35 tsp  0.12 tbsp 4.77 g  0.17 oz  0.01 lbs  0.99 tsp  0.33 tbsp 5.97 g  0.21 oz  0.01 lbs  1.5 tsp  0.5 tbsp 461.84 g  16.29 oz  1.02 lbs  TF = 0.15225

Here is what I did:
I mixed the dry ingredients together (using King Arthur Bread Flour), then poured 110 F water into my KA stand mixer bowl. I put it on the lowest setting and beat it (Chook) until the dough started getting incorporated (~45 s), then put the mixer up one setting and beat for 5 minutes. After this I transferred the ball to a plastic container coated in Pam, then oiled the top with corn oil and sealed the container for 5 hours.
I coated the 8x10 blued steel pan with 1 T corn oil (silicone brush) and stretched the dough out into the pan, covered with a lid for about one hour 15 minutes, then dressed with some 6in1 (previously frozen), 6 oz mozzarella, pepperoni, sausage, and green olives. I baked it on the bottom rack at 475 F for 16 minutes, which was 1 minute longer than my last attempt.
Observations: The cheese started to brown on the top near the edges, so I don't want to bake it much longer. The bottom was nicely browned, but the crisp seemed to mostly be on the surface and did not penetrate up into the crust as much as I would like. Also, the crunch is not as hard as I want. Additionally, the top half of the dough was not baked through enough and tasted doughy. At first I thought it might be due to some water released by the 6in1 during the thaw, but I had this same problem last time and that time I used the 6in1 straight from the can.
I converted segfault's recipe to the regular dough calculator, and discovered that the thickness factor is about 0.20!
Flour (100%): Water (65%): IDY (.3851%): Salt (1.75%): Sugar (2.1875%): Total (169.3226%):
 271.91 g  9.59 oz  0.6 lbs 176.74 g  6.23 oz  0.39 lbs 1.05 g  0.04 oz  0 lbs  0.35 tsp  0.12 tbsp 4.76 g  0.17 oz  0.01 lbs  0.99 tsp  0.33 tbsp 5.95 g  0.21 oz  0.01 lbs  1.49 tsp  0.5 tbsp 460.4 g  16.24 oz  1.01 lbs  TF = 0.203

Questions:
1. Will changing the dough to a TF of, say, 0.15 allow my crust to cook through?
2. Will more oil give me a deeper, harder crunch? If not, do you have any suggestions? I thought of trying to change oven temperature but I am really at a loss for what might allow the bottom to cook harder without browning the top too much. Maybe use my pizza stone?
Thanks for everyone's help! This forum is fantastic and even with the limitations of my above experiences, I am still making remarkably good pizza!
Andy