Garyd and anyone else who may be interested in this:
I've created a very useful spreadsheet that helps you determine how much dough, cheese, and sauce to use for any size deep dish pizza, just by entering a handful of numbers. This spreadsheet helps you figure out important information that pizzamaking.com's deep dish calculator can't tell you. Like how much dough you should use if you intend for the sides of your crust to be a different thickness than the bottom of the crust.
Since you cannot enter this information into the pizzamaking.com calculator, the pizzamaking.com calculator assumes you want the bottom and the sides of your crust to be equal thickness, as if you intend to sheet your dough. However, uniform thickness between the bottom and the sides is not characteristic of the most popular style of deep dish (Malnati's/Uno style). Consequently, if you use the pizzamaking.com deep dish calculator to help you determine how much dough you need for any given size of deep dish pizza, it will always spit out a bigger number than what is appropriate for a Malnati's/Uno style pizza. With larger pizzas, based on a standard deep dish thickness, the pizzamaking.com calculator instructs you to use several ounces more dough than you really want to use.
I solved this problem by creating a calulator that asks for important deep dish information, like 1) the thickness of the bottom of the skin; 2) the thickness of the rim; and 3) how high the rim will extend above the rest of the skin (rather than an imprecise estimate of the total height of the rim). With this calculator there is no guesswork. It gives you precise answers to the precise information you feed it. And if you want the sides to be the same thickness as the bottom (to simulate a sheeted skin or the pizzamaking.com deep dish calculator), all you have to do is plug in the same TF for the bottom and the sides.
What I'm about to share with you is much easier than it looks. All you have to do is open a spreadsheet document, then copy and paste the following information into the cells that I've indicated, then make a few format changes, and you'll be ready to go. Once you finish, you'll have a useful tool that took me a lot of work to create. (Important: Delete the quotation marks after you paste the information into your spreadsheet.)
A3="How high will the rim extend above the flat dough?"
A4="Thickness factor of the rim?"
A6="Width of exposed outer crust"
A11=[Don't do anything to this cell yet. I'll tell you what to do with this cell later.]
F2=Right-click on this cell and choose "Format Cells." On the "Format Cells" menu, click on the "Fill" tab and fill the background color of this cell with a very light pastel color to indicate that this cell is used to enter information. Then right-click on this cell again and choose "Format Cells." On the "Format Cells" menu, click on the "Border" tab. On the "Border" menu, choose the narrowest solid line and click the "Outline" box.
Select Cell F2 and copy.
F3=Paste that information into this cell.
Also paste this information into Cell A11.
G2="oz per square inch"
G4="oz per square inch"
G7="oz per square inch"
G8="oz per square inch"
Select all the cells in Row 10 that contain text (first five cells). Make them bold.
Select cell A1 and change the font color to a very light gray, because you don't want this cell to distract you, but you do want to know it's there (so you don't accidentally delete it or something).
You're done, except for any format changes you choose to make (like alignment and decimal expression). I just followed my own directions and it worked fine. It took me about 5 minutes to do this, but it'll probably take you a little longer. Also, since I've already followed these instructions, I know none of the information has any mistakes. So if it doesn't come out right for you, it wasn't me who screwed up. Try again.
Also, the reason there are two figures under "Dough" is because the first one is your target weight and the second one is the total weight of your ingredients if you added a bowl residue figure.
If anyone tries this out, please comment to let me know how it worked for you.