I've been struggling with finding the reason why my cheese burned while my dough was barely starting to cook (Chicago thin crust). The cheese would be fully cooked within 5 minutes @ 450F on the lowest rack. Nothing aside from par baking worked. That is until today when I noticed that my top heating element was bright red
... Needles to say, I immediately placed a cold pizza stone at the very top to cover the top heating element and continued to cook at the usual 450F. 12 minutes later like clockwork a perfect pizza with the crust and cheese fully cooked. All I can say is I'm glad I finally figured this out and what a horrible design it is to fully blast the top heating element when set to bake!
Hopefully no one else has this problem. Thanks to this site and everyone in it for their help.