I, too, prefer to use Crisco or some solid shortenting, but I've got a difference of opinion in my kitchen. Most of my taste testers prefer the deep dish pizzas with olive oil on the bottom of the pan. So go figure. They like that semi-fried effect.
I tend to avoid springform pans for deep dish.
I like the deep dish/cake pans just fine.
I usually use a combination of butter-flavored crisco, corn oil, and olive oil and only grease the bottom.
Dough comes out of the fridge for 30 minutes (or more, looks like Lou Mal lets theirs get to room temp), then I press the dough out until it gets to the edge, evening out with my palms, then bring the lip up turn a ziploc bag inside out and use it as a glove if you don't want to get your hands dirty. If you guys haven't seen the latest deep dish video link that DKM posted, check it out: http://www.pizzamaking.com/forum/index.php/topic,10161.60.html
You can watch Marc Malnati's technique.