Yes, Peter, .125 has been my target TF for deep dish pizzas, altho the calculation tool later shows something like .126 after entering all the ingredients, but the difference is completely insignificant.
I just noticed an important difference in the cheese that the recipe in the first posting above calls for with the Uno's Chicago Grill Deep Dish pizza recipe (i.e., "sliced" cheese, which is the norm for Chicago Style deep dish pizza, like at original Uno's) and that shown on the "video" clip that Ed linked us to at FoxNY, which used shredded cheese for the Uno's Chicago Grill Deep Dish pizza. This is what my friends and I had found frustrating so many times at Uno's Chicago Grill and that is their inconsistency and failure to replicate real Chicago Style Deep Dish pizza.
The ONLY Chicago Deep Dish pizzeria (among the original "classics" that is) that uses shredded cheese that I recall is Giordano's (which is just a variant of deep dish), but that's because of the "stuffed" nature of their special pizza style, of which I am a fan. So the question to ask the Boston owned Uno's Chicago Grill folks is . . . . which way is it? Shredded or sliced? Was your video on FoxNY the way you make it across the nation. . . or . . . do they do it the "right" way that is done at the original Uno's and put in SLICES of cheese instead?
Those familiar with the Food Wars TV program (or similar) as mentioned earlier will recall that original Uno's (as most Chicago Style Deep Dish pizzerias) always uses sliced cheeses. So does the Uno's Chicago Grill "shredded cheese" technique as represented in the FoxNY video represent the Company's approved pizza preparation methodology . . . or not? I don't suggest anyone hold their breath for an answer.