I have not studied the range of hydration values for the deep-dish doughs. Maybe sometime it would be interesting to research what the hydration ranges are. However, I have looked at typical ranges of the amounts of oil and other fats in deep-dish doughs. There may be some outlier values, but I would say that the range is from about 8% to around 28%. Why this is is important is because a dough with say, 8% oil, will have a much higher hydration value (a higher amount of water) than one with 28% oil. The amount of water and oil have to be in balance in just about any given deep-dish dough recipe. Otherwise, the dough can end up being too wet or too dry. I think the safest approach to take is to find good deep-dish dough recipes and use the hydration values and other quantities of ingredients set forth in the recipes.