My crust is more crackery, while the ideal crust i hear alot is the flaky, biscuit like crust.
From the photos you've posted, it looks like you got close to the mark on the crust.I think there may be confusion about the 'biscuit-like' description that many of us have described of deep dish crust.
To help clarify the description a bit, deep-dish crust is
similar to a biscuit or pie crust,
but it's less about tenderness and more about the texture of the outer part of the biscuit.
If you've ever baked a drop-biscuit or buttermilk biscuit at home,
you'll notice how often the outer part of the biscuit is a bit dry, crusty and a little crumbly.
Sometimes the biscuit can be a bit on the flaky side as well, similar to a pie crust.
If you've ever made those 'biscuit-from-a-can' products from your local grocery store refrigerator aisle,
IT'S NOT LIKE THAT AT ALL. You should not
be expecting soft, springy layers with a thin moderately chewy crust.
Because you are working with a dough that has more oil than a typical pizza dough, and are likely also greasing your pizza pan,
there will be a bit of a fried texture on the outer part of your crust (how much will depend on how much heat/oil you've used),
and you will get a texture somewhere between a crumbly buttermilk biscuit, a flaky pie crust, and a short dough butter cookie.
If you get something close to any of those, you're on the right track. You might also get something crunchier,
almost like the texture of uncooked pasta (many in this forum are using semolina flour in their dough recipes to achieve this texture).
On another note, I wouldn't recommend using a two-crust 'stuffed crust' dough recipe to make a single-crust deep dish.
The textures are quite different, especially if you are comparing a Giordano's stuffed crust to a Lou Malnati's deep dish crust.