The tool that DKM used is a "beta" version of the Deep-Dish Dough Calculating Tool that Boy Hits Car mentioned in a recent post on another thread. I wanted DKM to preview the tool because of his affinity for the deep-dish style, which he has championed since he became a member of this forum almost 4 years ago.
The tool is pretty much complete but for a few remaining features that need fine-tuning. The tool will be much richer in features than the Lehmann tool, which was developed specifically with the Lehmann NY style dough formulation in mind. I think it may be possible to find a thickness factor for the Lehmann tool that will produce the same amount of dough as DKM used but it will take some tinkering with since it is not simply multiplying a Lehmann thickness factor by a single number because of different pan sizes, depths, shapes, etc. I will see if I can figure it out and post it if I can come up with the right number that corresponds to what DKM used for his 9" straight-sided pans. Fortunately, DKM used the same ingredients available on the Lehmann tool (flour, water, oil and yeast--no salt or sugar). The new tool will have around 20 ingredient choices, including multiple forms of salt, yeast and oil.
Hopefully, once the tool is complete and Steve has time, it will be put on the forum front page along with the Lehmann tool.