Had my pizza testing panel over this weekend for a second go at one of these, and let them select the toppings which ended up being everything they brought with them plus anything in the fridge. Luckily for me, these deep dishes can hold a ton, but I still had to sorta mound it up in the center.
Got the temp right this time and the crust was fantastic! The whole pie turned out excellent as well, even overloaded as it was. Comments included "I love this crust", "This blows Uno's away" (we have an Uno's franchise nearby), and "I can't stop eating this" (that was me).
This beast had mozz, prov, caciocavallo, sausage, and sauce, which I baked alone until time to rotate it half way thru, then added pecorino, kalamata olives, red onion and feta, then peperoni for the last 5 minutes. All wet toppings were "dried" first and the pep was pre-cooked and the pie ended up with just a bit of wetness but did not cause any soggy crust or other problems and the pie held together fine. I also got lucky on the proportions as everything held its own flavorwise and every bite was diff mix.
Thanks again, loo, for the recipe and advice. This pizza is now ranked #1 around these parts. Now I definitely have to find some pans since making these one at a time will just not do - no leftovers!