Last week I made the following 9" diameter Chicago style deep dish pizza (bowl residue of 2% and TF of .125):

Flour Blend* (100%): 208.94 g | 7.37 oz | 0.46 lbs

Water (45%): 94.02 g | 3.32 oz | 0.21 lbs

ADY (.7%): 1.46 g | 0.05 oz | 0 lbs | 0.39 tsp | 0.13 tbsp

Salt (1%): 2.09 g | 0.07 oz | 0 lbs | 0.37 tsp | 0.12 tbsp

Olive Oil (6%): 12.54 g | 0.44 oz | 0.03 lbs | 2.79 tsp | 0.93 tbsp

Corn Oil (10%): 20.89 g | 0.74 oz | 0.05 lbs | 4.64 tsp | 1.55 tbsp

Butter/Margarine (4%): 8.36 g | 0.29 oz | 0.02 lbs | 1.77 tsp | 0.59 tbsp

Shortening/Crisco (3%): 6.27 g | 0.22 oz | 0.01 lbs | 1.57 tsp | 0.52 tbsp

Sugar (1.5%): 3.13 g | 0.11 oz | 0.01 lbs | 0.79 tsp | 0.26 tbsp

Total (171.2%): 357.7 g | 12.62 oz | 0.79 lbs | TF = 0.1275

*Flour blend consisted of 75% (156.75 g) KAAP, 17% (35.5 g) semolina flour, and 8% (16.7 g) of rice flour.

The pizza was baked in my GE Profile electric oven on the bottom rack (no apparent heating elements) at 435 degrees F for roughly 30 to 35 minutes (checking the bottom from time to time to assure adequate brownness).

While this is close to one of my basic recipes, I deviated a bit for the sake of curiosity and diversity. I decreased the corn oil and softened butter just a bit and added a slight amount of Crisco. Result was tasty, flavorful, crispy and . . . fantastic. Pics follow.

--BTB