Skunker, I feel so bad about your unsatisfactory experience. It's a little hard from afar to speculate on what happened since we have no real knowledge of your equipment, circumstances, etc. I have no idea about the Papa Del's recipe, but your experience sounds unusual. What kind of oven? Gas or electric or what? If electric, do you have those red hot coils viewable in the bottom of the oven? If so, that is probably one source of the problem. With such, one needs to put the baking pizza at mid-level or one level down from the mid-level rack. But with my GE Profile and similar ovens there are no red hot coils in view and the bottom rack (or one up) is the best rack level to bake a deep dish at. Here's dumb question, I know, but you did let the oven warm up for 30 to 60 minutes prior to baking the pizza, right? I'm sure you did.
While I don't think so, it is possible that way too much Crisco was used. But that seemingly shouldn't have been the source of the burning like you described. BTW, one shouldn't lubricate the "sides" of the pan with Crisco or oil, just the bottom of the deep dish pan. I often wipe the sides of the lubricated pan with a paper towel, but that's a minor thing. And your pan was a solid piece pan, right? Give it some thought and let us know of any other relevant details to help us help you on this as this just seems to be peculiar.