Very nice deep dish there sir. Is the Malnatis clone recipe?
After my first try at Chicago style DD was such a disaster (inch thick crust that included corn meal, making it hideously gritty) I read through most everything I could find here, let it percolate in my alleged mind for a while, and punched up the Dough Calculator. Came up with the following:
KA All Purpose flour (100%) 436g.
Water (50%) 218g.
ADY 1 teaspoon
Salt 1/2 teaspoon
Olive oil (5.4%) 5 1/4 teaspoons
Corn oil (16.2%) 5 1/4 tablespoons
Sugar 1/2 teaspoon
Combined ingredients using the Real Deep Dish protocol. Let rise for two hour, bagged and refrigerated for about thirty hours. Let come to room temp, assembled per my original post, and baked on in a 450* oven for thirty minutes.
Certainly there was some Malnatis clone influence, but the final recipe was something of a Frankenstein attempt.
By the way, thanks for the compliment.