To answer some of the questions:
I used plain olive oil and enough to coat the bottom of the pan. I use the dough ball to spread it out.
It was made for the neighbors who were coming over and they requested a "Hamburger" Pizza. So it was built as follows: dough, cheese, ground chuck (precooked to render out some of the fat) 6-in-1 tomatoes, herbs, parmesan cheese.
What makes a deep dish a deep dish is the deep dish (or pan). Instead of being stretched thin and cooked on a stone, screen, or cutter pan, the dough is patted out in something like a cake pan, and the sides pulled up the pan.