I made this some time back and posted pics and the sauce recipe I posted there is very well matched for this dough.
Here the link http://www.pizzamaking.com/forum/index.php/topic,1855.msg16417.html#msg16417
We totally fell in love with it.
BUT I didn't use a scale for the ingrdients or for how much dough I used in my pan. So I'm have a bit of trouble getting it exactly the same. I've gotten the ingredient weight close, I'm still off on my dough ball weights. And I'm seriously starting to think that I used bakers grease instead of oil for the deep-dish.
Have you given the Beer Drinker's recipe a try yet?