Jeanette,
I ran two scenarios using the Hecker's flour in Evelyne's deepdish dough recipe. In the first scenario, I assumed that the flour is measured out "Textbook" style, specifically, by stirring the flour in the flour container, lifting the flour into the measuring cups (1cup and 1/2cup in our case), and then levelling the tops of the measuring cups with a flat edge (I used the flat edge of a basic kitchen knife). I also assumed that the deepdish pan was a 15" straightsided pan and that the dough was pushed 2" up the sides of that pan. Entering all of the data I calculated into the deepdish dough calculating tool at
http://www.pizzamaking.com/dd_calculator.html, I got the following:
Hecker's Flour (100%): Water (56.0618%): ADY (1.6795%): Salt (1.3226%): Olive Oil (12.7962%): Cornmeal (18.8389%): Total (190.699%):
 422.11 g  14.89 oz  0.93 lbs 236.64 g  8.35 oz  0.52 lbs 7.09 g  0.25 oz  0.02 lbs  1.88 tsp  0.63 tbsp 5.58 g  0.2 oz  0.01 lbs  1 tsp  0.33 tbsp 54.01 g  1.91 oz  0.12 lbs  4 tbsp  0.25 cups 79.52 g  2.8 oz  0.18 lbs  8 tbsp  0.5 cups 804.95 g  28.39 oz  1.77 lbs  TF = 0.10955

Note: Assumes a 15" straightsided deepdish pan and that the dough is pushed 2" up the sides of the pan
For the second scenario, I assumed that the flour was measured out using the "Medium" measurement method, specifically, by stirring the flour in the flour container, then dipping the measuring cups into the flour container to scoop the flour out of the flour container, and leveling the tops of the measuring cups with a flat edge. Using the Medium flour measurement method, I got the following:
Hecker's Flour (100%): Water (50.9872%): ADY (1.52747%): Salt (1.20288%): Olive Oil (11.6379%): Cornmeal (17.1336%): Total (182.48905%):
 464.05 g  16.37 oz  1.02 lbs 236.6 g  8.35 oz  0.52 lbs 7.09 g  0.25 oz  0.02 lbs  1.88 tsp  0.63 tbsp 5.58 g  0.2 oz  0.01 lbs  1 tsp  0.33 tbsp 54.01 g  1.9 oz  0.12 lbs  4 tbsp  0.25 cups 79.51 g  2.8 oz  0.18 lbs  8 tbsp  0.5 cups 846.83 g  29.87 oz  1.87 lbs  TF = 0.11525

Note: Assumes a 15" straightsided deepdish pan and that the dough is pushed 2" up the sides of the pan
Comparing the two thickness factors, 0.10955 and 0.11525, I concluded that the dough formulation based on using the Medium flour measurement method was closer to the thickness factor values of the Chicago deepdish styles with which I am most familiar. So, for your purposes, I would use the 0.11525 thickness factor.
Using the 0.11525 thickness factor for your particular case using 1) the Better for Bread flour, 2) the Medium flour measurement method in the MassVolume Conversion Calculator at
http://foodsim.toastguard.com/, 3) your 8" x 9" slopingsided deepdish pan, 4) pushing the dough all the way up the sides of the deepdish pan (1.875"), and 5) using a bowl residue compensation of 1.5% for good measure, this is what we end up with:
Better for Bread Flour (100%): Water (51.0554%): ADY (1.52951%): Salt (1.20449%): Olive Oil (11.6535%): Cornmeal (17.1565%): Total (182.5994%):
 170.1 g  6 oz  0.38 lbs 86.85 g  3.06 oz  0.19 lbs 2.6 g  0.09 oz  0.01 lbs  0.69 tsp  0.23 tbsp 2.05 g  0.07 oz  0 lbs  0.37 tsp  0.12 tbsp 19.82 g  0.7 oz  0.04 lbs  4.41 tsp  1.47 tbsp 29.18 g  1.03 oz  0.06 lbs  8.81 tsp  2.94 tbsp 310.6 g  10.96 oz  0.68 lbs  TF = 0.1169788

Note: Assumes a 9" x 8" x 1.875" slopingsided pan and that the dough is pushed all the way up the sides of the pan (1.875"); nominal thickess factor = 0.11525; bowl residue compensation = 1.5%
As you will note, the baker's percents for the Better for Bread version are very very close to the corresponding values for the Hecker's Medium version. That raises my confidence level. However, as with most recipes recited in volumes, you may find that some tweaking is necessary.
Please let us know how things turn out.
Peter