I wanted to reply to your last post but, in the course of doing so, I noticed that you said that you used 23.3 grams of ADY, or one packet. One packet actually weighs only 7 grams; a three-packet strip as commonly sold in supermarkets would weigh 21 grams.
But, putting the above aside for the moment, there are several ways of getting added flavor in the finished crust:
1) Use a long fermentation, either at room temperature, in the refrigerator, or a combination of both. This approach uses modest amounts of yeast, and is perhaps the most common approach used by our members.
2) Convert the dough recipe to a preferment format. I don't recall seeing this done before on the forum, and I myself have not done it, but I am reasonably confident that it can be done.
3) Use a natural starter. It is rare to see this leavening method for the deep-dish style, but I know that it works because I have done so on a few occasions (see, for example, Reply 22 at http://www.pizzamaking.com/forum/index.php/topic,1585.msg14755.html#msg14755
4) Use commercial additives, such as "sours".
5) Use a lot of commercial yeast. The purpose here is not only to leaven the dough but also to add a "yeasty" flavor to the finished crust.
It looks to me that you have been using a combination of methods 1 and 5, with extra emphasis on method 5, to make your deep-dish dough. That would account for the crust flavors you achieved and liked. The rest of the ingredients and their quantities are in line with the deep-dish style.
You might want to clarify the actual amount of yeast you used. If you'd like, I can correct your post(s) to reflect the correct amount.