Keep in mind needed cooking durations will vary based on how thick you desire your finished crust to be (thickness factor), the actual temperature of the dough when put into the oven and the hydration of your dough, among other factors.
I cooked my latest Sicilian, using a dough I made with a 70% hydration ratio, a targeted thickness factor of 0.12 and an interior dough temperature (as measured with a probe thermometer) of 72°F as follows:
Pre-heated oven, with pizza stone on lowest rack, for 150 minutes at highest temperature possible on my standard kitchen oven (550°F)
Cooked just the dough (in pan placed on pizza stone) for exactly 5 minutes. Actual pizza stone temperature was 536°F as measured on an infrared digital thermometer.
Removed pan from oven. Topped dough/crust with ingredients and returned pan to pizza stone for 3 minutes.
Turned on boiler element on my oven to the high setting and moved pan from the pizza stone to the uppermost rack, which sits just below the broiler. Let pizza sit under broiler until the cheese just started to get a bit of brown flecking to it (which I like on a Sicilian), about 3 minutes 36 seconds on my stopwatch, before removing pan from oven and eating.
As you can see from the upskirt shot in the link below, I burnt the crust just a tad in two places. I cooked the dough for about 20-40 seconds too long and will adjust the cooking time accordingly next time, now that I am happy with my current dough recipe.
Again, many factors play a role here and you will have to tinker around to find your ideal cooking time needed to cook your particular recipe. Keep us updated on your progress and good luck!http://www.pizzamaking.com/forum/index.php/topic,8942.msg78760.html#msg78760
In addition, you may want to use the Deep Dish dough calculating tool to help you formulate a recipe:http://www.pizzamaking.com/dd_calculator.html