My first attempt at deep dish was... meh. Whole, hand-crushed tomatoes, even after draining were too juicy and left liquid in the bottom of the pan. Crust was stellar! Nicely charred even with the extra liquid. 30 min at 450 on bottom rung of oven on top of stone. Locatelli Romano under the top layer of pepperoni was pretty goaty. Still, I ate the hell out of it as it was pretty good. Used Realdeepdish.com recipe for dough, sauteed green peppers, red onions and monterey mushrooms, with mozz, provolone and aforementioned Locaelli, hot Italian sausage and two layers of cheese and pepperoni. Whew! Righteous pie. Will tweak the recipe for less juice and maybe Parmesan instead of Romano.
Suggestions for getting the damn thing outta the pan without turning the whole thing into a strombolli roll? Sorry no pix. I suck at technology but will try in the future.
Sounds like you had a grease and water bomb on your hands. It helps to go easy on the tomatoes if you're going to load up on the meat, do multiple layers (
) and/or hand-crush your tomatoes.
Did you use fresh or canned? What brand?
For getting the slices out, try cutting the slice in the pan, then serve from the center out instead of the outside in.
For an idea of what I mean, check out the end of my promo video (around 1 min 42 sec):
Keep at it. Deep dish take practice.