I used to work at a gatti's in Indiana in '84 - '85. I "made" the dough pretty often. It was about 25 lbs of balancer(?) high gluton flour. 15 lbs of water, 1 package of yeast and a "spice" bag that about the size of a baseball. Also added about a cup of olive oil to the dough while mixing. There was a variation for deep dish that was the same except it required 3 packages of yeast and a different spice bag. The deep dish spice bag definately had corn meal in it. The crust had a yellow color when it was done.
After the dough was mixed, we would dump it into a 50 gallon plastic garbage can and let it rise from about midnight to 5 am. In the morning, it would be rolled out using a dough roller and cut into circles with large cookie cutter type things.
They would be stacked in the cooler between layers of aluminum foil. The deep dish would be placed into an oiled pan and the precooked for 3 minutes around noon and put back in the cooler.
The sauce was pizza sauce from a can. I don't remember the brand, but it had a woman in a white dress on the label. There was another spice bag added to the sauce.
The cheese was 100% provalone. It came in pre-sliced blocks. The cheese was never shredded. I think this helped the flavor a lot.
The dough was pulled from the cooler and docked. Sauce was placed on top, followed by the slices of cheese, and then the toppings. After they were made they were cooked on the sheet of aluminum foil in a blodgett dual deck oven at 600 degrees for about 5 or 6 minutes. It took about the same amount of time for the regular crust and deep dish to cook. The deep dish was about the same thickness as a pizza hut pan pizza.
That store still exists and I eat there fairly often. They have changed the dough since I worked there. The deep dish is gone, replaced by a pizza hut style pan pizza. The regular crust tastes about the same as it did then, so maybe just the deep dish dough is different.
They also have a conveyor oven now instead of the decks, and they cook on a sheet of paper rather than foil. It doesn't really seem to affect the end product though.
I don't know for sure what was in the spice bags, but I think it was salt, sugar, and pepper in the reqular crust and salt, sugar and corn meal in the deep dish crust. The deep dish spice bag was larger than the one used in the regular crust.