The answer is yes.
I ran your numbers (pan diameter and depth, with straight sides) through my deep-dish spreadsheet using DKM's baker's percents and got 1.49 pounds of dough based on 11.58 ounces of flour. I believe the difference is because I used 2" for the pan depth (instead of 2 1/4") and also because my spreadsheet assumes that the dough that covers the bottom of the pan uses up 1/4" of the depth of the pan. FYI, if you decide to use less than the full 2" of the side of the pan, say, 1 1/2", then the total dough weight would be 1.33 pounds (21.29 ounces). Whichever way you go, you should just cut away the desired weight from the total dough ball and use that amount. I would do it sooner rather than later, although I suspect it doesn't really matter that much because the dough is easily fitted into the pan by either rolling or hand pressing.