Bob and Pete, thank you for your kind words. As requested, here is the recipe for deep dish.
I use King Arthur all-purpose flour and always knead the dough by hand. The sugar is added to the yeast/water mixture to help feed it. After proofing, add the flour, salt and milk, stir to combine. If the dough is too sticky while kneading, add very small amounts of flour as needed. Six to seven minutes is sufficient kneading time, followed by an hour's rise in a covered bowl. The crust is par-baked for 5 minutes at 450 degrees on the lowest rack of my electric oven, taken out, allowed to cool for 5-10 minutes, then assembled with Italian sausage, sliced cheese (I like whole milk mozzarella) and sauce, in that order. Return to oven middle rack and bake for a further 20-25 minutes. You'll see the cheese bubbling a little bit and the crust turning a pleasant golden color. After removing from the oven, allow the pizza to rest for about five minutes before cutting.
Most deep dish recipes call for grated Parmesan to be sprinkled on top of the sauce before baking, but I leave it out (personal preference). I've been very pleased with this recipe and love this 12-inch diameter, 2-inch deep stoneware baking pan that was purchased in Evanston, IL many years ago. I'll post the thin crust recipe after crunching the numbers in the dough calculator.
* original post edited to add picture instead of link *