Squirrelman, good to see you'd like to take a stab at Chicago deep dish pizza. Deep dish pizza is Chicago style, made in pan, sauce on top, pizza. Pizza Hut tried it for a while about 10 years ago but abandoned it. I can't think of any other type of deep dish but if in fact you're are thinking of pan pizza, many discussions on that style are available for viewing over on the "Thick Style" forum page.
For your pan, you can get away with a lighter colored pan if it's not too reflective or use a pizza stone on the lowest rack setting in your oven, or even on the floor of the oven if you have no exposed element. Preheat the stone for a good 45-60 mins. as hot as the oven will go before baking the pizza. The direct contact with the stone helps crisp up the bottom. Or you can use the cast iron skillet. Not my favorite but plenty have had success with it.
Yes, the food coloring can be omitted.