Always looking for ways to improve so if anything sticks out to you feel free to post in here.
Ok, since you asked...
I'd suggest putting more info about *amounts* of cheese used, sausage, sauce, etc. ("some sauce" is quite vague: many posts on this forum are folks asking about too much, too little sauce, etc). Those of us on the forum who have made deep dish pizza before can look at your reddit and get it, based on own personal rules of thumb, likes and dislikes, etc. But if your intended audience includes people new to pizzamaking or new to this style, they'll have nothing to guide those spots in the recipe that require guesswork or personal preferences.
I've also found thick pizza to cook very differently from oven to oven. So maybe a little more guidance there. Top rack? Bottom? Stone? Cover with foil if top is too done but bottom needs more time? And what are we looking for--how will we know when it's done?
Again, think of the intended audience. I've made enough pizzas in my oven that I'll know, reasonably, if I need to leave my pizza in the oven for an extra 8-10 minutes...or not...and not freak out about it.
Hope this helps.