OK. This is what I come up with:
DKM's Dough Recipe for 9" x 2" Deep-Dish Pan
100%, Flour (all-purpose), 7.34 oz. (207.86 g.), (1 3/4 c. plus 2 t.)
61.1%, Water, 4.48 oz. (127 g.), (between 1/2 and 5/8 c.)
19.5%, Cornmeal, 1.43 oz. (40.53 g.), (a bit over 4 1/2 T.)
19.5%, Canola oil, 1.43 oz. (40.53 g.), (a bit under 3 T.)
1.4%, Active dry yeast (ADY), 0.10 oz. (2.91 g.), (a bit over 3/4 t.)
2.1%, Sugar, 0.15 oz. (4.37 g.), (a bit over 1 t.)
1.4%, Salt, 0.10 oz. (2.91 g.), (a bit over 1/2 t.)
Total dough weight = 15.03 oz. (462.12 g.)
Thickness Factor (TF) = 0.1329
Although you don't have a scale, you will note that I indicated the weights in both ounces and grams for the benefit of those who have scales or work in the metric system. In your case, you need only to pay attention to the volume measurements.
Since you will be working with volume measurements rather than weights, in measuring out the flour I suggest that you use the following simple methodology to get as close as possible to the weight I indicated: 1) Stir the flour in the bag to loosen it; 2) Using a simple kitchen tablespoon, scoop the flour from the bag into your measuring cups and spoons without shaking or tamping the measuring cups/spoons to settle the flour; and 3) Level off the top of the measuring cups/spoons with a flat edge, such as the flat edge of a kitchen knife. You should use the same methodology for the cornmeal but you will only need to use a tablespoon measuring spoon. Following these simple steps will give you pretty much what I weighed on my digital scale. In my case, I used the King Arthur all-purpose flour. Using some other brand shouldn't have a material effect on the final outcome of the dough if all the instructions are properly executed. As you follow the instructions, you may find it necessary in any event to tweak the flour and water to get the final dough just right.
The dough from the above formulation should fit fairly well in your 9" x 2" deep-dish pan. If you feel that the dough is a little too thick for your taste, then you should feel free to use less of the dough or simply press the dough on the bottom and up the sides of your pan and trim any undesired excess. Or you can just leave well enough alone and experiment with another thickness the next time if you find that you like DKM's recipe and want to repeat it. Once you feel comfortable with the process, you can then experiment to your heart's delight along the lines mentioned by buzz. My experience is that the deep-dish style tolerates a multitude of variations--especially in the amounts and types of fats used--more so than other styles of pizzas.
If you have any questions before attempting the DKM formulation given above, feel free to ask.