After I saw the Scarr's video about triple baking it, I have been having better luck. My dough recipe started with the recipe from Detroit Style Pizza Channel on YouTube and I made some tweeks (a little more salt mostly).
420 g 85F water 78%
14 g kosher salt 2.6%
83 g semolina 15.4%
8 g sugar 1.5%
540 grams bread flour
2 tsp (5.5 g) Saf instant yeast 1%
Mix 1 minute on 2 on the Kitchenaid. Scrape bowl. Knead 2 minutes on 4-6 on Kitchenaid.
Portion and let rest 20 minutes in oiled pan.
Stretch into pan and let proof 2+ hours
1070 g total. Two crusts.
After a good proof in the pan, I bake at 500F for 8 minutes. Let cool a bit, then add 225 g of Monterey Jack and 225 g of low moisture whole milk mozzarella. Bake another 8 minutes. Then add sauce and Parmigiano-Reggiano. Bake another 4-5 minutes. I've been really happy with the bottom, though this time I didn't get the caramelized cheese crust. I think it was because I forgot to oil the sides on the pan maybe? Well, I know I forgot to oil the sides but I'm not sure if that is why. Nothing else is different than I've done in the past.
I did try making it without the semolina once, but I prefer it with. Just a nice texture with it. I keep tweaking times of each bake. The kids like it though, so I guess that's what matters

Edit - added percentages