I made two batches of my thin crust dough (from the RealDeepDish.com recipe), but...
I accidentally used more yeast than the recipe called for because well, my finger moved across the recipe page to the wrong line and I looked at the wrong ingredient amount. ( d'oh! ) At any rate, instead of 3/4 teaspoon, I used 1 1/2 tablespoons of active dry yeast.
Turns out, this was not that big of a deal, since the yeast container I had in the freezer was a bit past it's expiration date. The yeasties are still alive!
I used a 12" round 2 inch high deep dish pan.
Took 1/4 of one of the batches of dough and combined it with the other batch,
floured it up, rolled it out to about 16 inches in diameter,
rolled it up on my rolling pin and gently unrolled it into the greased deep dish pan (I used high heat cooking spray).
Tucked the inside bottom edges in gently and worked the sides up and over the top.
Added a layer of pepperoni, dusted with AP flour to soak up extra grease,
then added a pound of italian sausage chunks,
then 1/2 lb of shredded whole milk mozz / provolone blend,
then more pepperoni,
then 1/2 lb shredded whole milk mozz and about 1/3 lb shredded chihuahua cheese.
Rolled out the top dough layer, rolled my rolling pin over the top to cut off the excess dough,
then tore a few holes in the top for venting the steam.
Ladled on my Sweet & Zesty TM pizza sauce :-) , about 8 oz, probably needed 10 oz,
Then baked in a 1 hour 500 degree preheated oven/stone that I turned down to 465 and baked for about 50 minutes (or until internal temp is 165).
I probably could have pulled it 5 minutes earlier and baked closer to 455, but otherwise it was a successful first test.
I'll be putting a recipe together and posting additional photos on my website, but here's a couple shots of the finished product.