Second deep dish attempt, and once again had crust problems. I'll admit that I cheated this time and scored some dough from a local pizza place, and it tasted much better than my homemade last time.
Anyway, my problem is that the bottom of the pizza is sticking to the deep dish stone. The first time I used corn meal at the bottom of the stone, and this time I used canola oil. Both resulted in the crust sticking to the bottom.
Would it help oiling the stone and putting it in the oven (or egg) empty at around 450-500 in an attempt to season it?