It depends on the recipe like Peter said, but checking back in my records on some of the 9" deep dish pizzas that I did over the past year, the total dough weight ranged from 12.5 to 13.5 oz. It depends on alot of variables (% of oil, amount of water, etc.) with the formulation, tho. I generally use a straight-sided 2" deep pan, which is the traditional size used at all the old great Chicago Deep Dish Pizzerias, but a 1.5" works as well. I bake mine at 450 degrees on the second from the bottom rack (but that varies from different brand oven to different brand oven) for approx. 22 to 25 minutes, rotating 180 degrees halfway through the cooking cycle.
