Just a few comments to try to be helpful, vonbandito. A deep dish pizza, while thicker than the average midwest thin crust, is surprisingly not that thick and many NY styles actually end up thicker. I can't make out the thickness of your pizza because we don't have a side view of a piece, so I can't comment on the effectiveness of the fermantation or whether the dough raised enough. A TF of .125 is usually good, although the deep dish pizza at Oprah's favorite Chicago Pizzeria (allegedly), Pizano's, is considerably thinner. It looks like your steps proceeded nicely, but I think you may have been able to push more dough to the side of the pan and then further up the side of the pan. But it looked fine as is. Also, it looked a little overcooked (I've done it many times, too), from viewing both the top with the sauce that appears a little dry, and from the piece that views the bottom -- it doesn't have a nice golden appearance that sometimes means its cooked right. I've done that, too, many times and even then, it turned out very good and tasty. So it doesn't necessarily mean it's bad. Just a suggestion to cut back on baking time or placement on a higher oven rack. (Matter of fact, the last one I reported on above was a little overcooked, but tasted fantastic). But in any event, your pizza looks delicious.