When I followed the scaled-down version of DKM's deep-dish dough recipe, the dough didn't show the finger depressions either. I didn't let the dough set for 2 hours, however. There was slight resistance to sticking to the side of the pan, but I just let the dough rest for a few minutes and resumed pressing the dough against the side of the pan. I have read that the shrinking problem can be minimized by using shortening in the pan instead of oil. I stuck with the oil because I wanted to follow DKM's recipe as closely as possible.