I have been fucking with home made pizza too long unsucessfully. I have done both store made and home made dough. I have a pizza stone, pizza pan, baking pan, fuck you name it. Then I realized I was lactose intolerant and stopped for a while, but recent found some lactose free cheese that worked pretty good so I tried it again. What has worked for me, is get the over as hot as it will go. 500 degrees+ forget about what the recipe says. I have never had it come out even close to correct on 400 for 10 minutes. . I have been using a metal pan with holes in the bottom. Make the bottom thin and watch how many toppings you put on the pizza, if you overload it, it doesnt cook all the way for some reason. Finally, leave it in there longer than you think is necessary. Watch through the glass and when the cheeze is bubbling its almost time.
Good luck, this has been kicking my ass for years. I once almost chucked one at my fiance I was so pissed.