Thanks for the additional information.
When I convert volume measurements to weights, I usually use 8.1 ounces for a cup of water and about 4.5 ounces for a cup of all-purpose flour. The water measurement tends to be less subject to error so long as one looks at the markings on the measuring cup (at eye level, to avoid distortions). Flour tends to be all over the place, and it is not uncommon to see a 5.5 ounce "cup" (and on rare occasion, even more) from a volume measurement. Also, some folks neglect to mention whether any bench flour was used and, if so, how much. This will throw off my numbers all the time. Also, my deep-dish spreadsheet assumes a dough thickness of 1/4", which appears to be typical for a deep-dish dough.
When I spoke of the distinction between a deep-dish and pan style, I was speaking in terms of the dough formulation. There are similarities between the two styles (e.g., pan type, dough thickness, proofing, etc.), but the doughs themselves tend to be different. I couldn't work out all of the baker's percentages for your dough for the reasons mentioned above, but it clearly seemed to me to be more like a standard dough than a classical Chicago-style deep-dish dough. This is just a technical point since it doesn't mean much if you liked the final product.