I made this pie last night as one of 5 styles for 8 guests. It was a complete home run! It was my first Deep Dish attempt, so the recipe must be pretty bullet proof. I used the recipe in the first post. I will only note the differences in process.
I prepared a double batch of the dough in my KA with the flat beater bar. All dry ingredients in the bowl (used AP flour). IDY dissolved in warm water. KA on speed one and two. I drizzled the oil mixture down the side of the bowl. The KA picked it up and the flour became like lumped cornmeal. I then drizzled the water onto the flour as the KA ran. The dough came together perfectly. I then hand kneaded it for a minute or so. I let it room rise in a warm kitchen (mid 70's) for around 5 hours in a covered plastic storage container. It more than doubled in that time and took the lid off the container.
I divided the dough, Butter Crisco'd the 9in pan and pressed the dough out and in the pan. Some parts of the bottom seemed thin but were ok when baked. I ran the dough all the way up the 2 inch sides.
Internals were shredded Supremo Italiano Prov/Motz blend, home made fennel sausage, Mama Isabella's pepperoni a few red onion slices and some Jalapeno pepper slices. Sauce was about 18 to 20 oz of 6in1. The 28 oz 6in1 received 1/2 tsp of basil, 1/2 tsp oregano, 1/2 tsp salt, 3/4 tsp sugar.
Baking was in a preheated 450 degree oven for a total of 33 minutes. First 10 minutes on a screen on my stone. Then to the top rack as another pizza went on the stone. With about 13 minutes to go I draped tin foil over the top of the pie to prevent excessive browning of the crust.
After removal from the oven I let it sit for 10 minutes. It cut perfectly. No excessive water. I removed the perfect first slice... then dropped it. Pix below.
My guests comments were: "flakey, like a biscuit, this is perfect!"
My thanks to pythonic for this recipe and work flow. This is a winner. I have my "go to" deep dish recipe.
BTW, as an experiment I used the other part of the dough to make a normal "flat" pizza. I baked it on the stone at 500 degrees. It was terrible. The pizza was waterlogged and the crust soggy, saggy and a mess.