We have been showing our students those same benefits of using a "plastic" fat (Ghee, margarine, butter, Crisco, etc) in forming the dough into the pan as opposed to using oil. In fact we hold a contest where one group of students try to fit the dough into an oiled pan while the other group fits the dough into a "greased" pan. We all know which group won that contest. The biggest difference between using oil and shortening in the pan is that shortening/plastic fat gives the finished pizza a drier looking crust than the oil does. Some of our students have compared it to a bread crust/heel slice, while the oil provides a fried characteristic to the finished crust. In many cases we have used a plastic fat to coat the inside edge of the deep-dish pan and oil to cover the bottom of the pan, this way you get the best of both worlds, ease of forming the dough to the pan while still getting a fried crust characteristic, of course if you don't want that oily crust just go with all plastic fat. For a unique flavor sometime try sprinkling raw sesame seeds into the pan before you drop in the dough and begin pressing it out. The seeds bake into the bottom of the crust and provide a great toasted sesame flavor to the finished crust. This is already making me hungry!
Tom Lehmann/The Dough Doctor