Thanks, Al and ieuan, for the info. I'll probably try that.
I was pleased with my first DKM Chicago Deep Dish pizza. Not too shaby for a newbie. I used some different brand of crushed tomatoes from what I usually use for sauce, etc., and I should have drained them, as I saw some moisture in a couple of places at the edge of my crust - Doh!!, or should I say, Dough!! . I thought I had ruined it, but it wasn't as disastrous as I first thought. I'll post a pic shortly, as I am out of town at the moment. (The pizza was for dinner, so it was half eaten by the time I got around to getting the camera).
Thanks again to all for their great insight and advice. It is much appreciated.