Again, your pizza looks great. My first introduction to Chicago style deep dish pizza was at the original Gino's on Rush St.. They expanded to Gino's East on Superior, but since they were a pretty autonomous restaurant, they quickly changed much of their crust formulation from the original Rush St. restaurant (to make it more "distinctive" I guess). It's been a few years since I've been to Gino's East, but one undesirable trade mark, at least to me, was their thick pizza rim (or cornicione). Your version shows the preferable crimped crust as exists with most Chicago Style deep dish pizzas (like Malnati's and original Uno's/Due's).
Here are a few of the many pictures on the internet showing Gino's East pizzas, but with the thick rims, which some like and some don't. I would prefer digging into your version, however, as it looks delicious.
One thought, however, I previously experimented with various brands of bread flour for deep dish pizzas, but found them not as good to me as a good brand of AP flour (like KA which has a higher protein). I do prefer some bread flours, however, for certain kinds of thin crust pizzas. FWIW.
--BTB
