I made a deep dish pizza tonight with dough that i made with Blue Moon Beer. it turned out good, but I like my pizzas that are made on the pizza screen the best. Take a look at my link. Thanks for the dough ball measurements on your thread.
OK, Tom. Important things first. I'm gonna be blunt. Don't be offended by my bluntness, because I'm just trying to help.
The pizza in your linked post is neither a stuffed pizza nor a proper deep dish pizza. The dough appears to resemble Giordano's style dough, but it is nothing like Malnati's style deep dish dough. (Giordano's/stuffed is not deep dish. It just looks
like deep dish.)
In your private message, you mentioned the cheese browning too much, and I replied by asking if you were adding dough to the pan, followed by cheese, then toppings, then sauce. Well, now I know. If you're shooting for deep dish, cheese (preferably sliced) should be placed on the dough before anything else. That alone will eliminate your overbrowning problem. With stuffed, the shredded
cheese (and a lot of it) goes between a bottom and top crust, like a pie. (Having not read much about the history of stuffed pizza, I think this style was first created in an attempt to make literally a pizza pie, because that's exactly what it is.)
You might be able to make the pictured pan work, but it appears to be too shallow for deep dish, and it is definitely too shallow for stuffed. I can't tell if the pan is 1" deep or 1-1/2" deep. Regardless, you probably want to season the outside of the pan (if it's not already seasoned, which I assume it's not). You can also season the inside if you want. (Might as well.) I think the second link I shared with you in the private message should help you with that.
Even though that pizza is neither a proper deep dish nor a stuffed pizza: If you like it, keep doing it.