Yeah that last pizza really looks great! The crust is still a bit thick for what I've made and seen as a authentic Chicago style deep dish. It seems your pie looks like a really thick Pizza Hut pan style. You may wanna cut back on your dough ball weight or really mash it flat and trim the sides off one you get it high around the edge, although I wouldn't do that. I'd just lower my dough ball weight. Have you ever tried making one in a springform pan? I have one that is really tall and have had wonderful luck baking with it on top of my regular pizza stone.