I remembered that I have a 12-inch deep dish pan that I used to make Deven's deep-dish pizza. My pan is 2 1/4-inch deep, but it is easy enough to adjust the formulation I used to reduce it to a 2-inch case. I did this tonight and have posted the new formulation below, along with the baker's percents and volume measurements. The dough ball weight should work out to just under 24 oz.
A-P flour (100%), 11.60 oz. (about 2 3/4 c.)
Water (61.1%), 7.10 oz. (about 7/8 c.)
Cornmeal (19.5%), 2.30 oz. (1/2 c. less 1T.)
Canola oil (19.5%), 2.30 oz. (a bit less than 3 1/2 T.)
IDY (0.94%), 0.11 oz. (a bit over 1 t.)
Sugar (2.1%), 0.25 oz. (1 3/4 t.)
Salt (1.4%), 0.16 oz. (a bit less than 7/8 t.)
When I made the 12-inch deep dish based on Deven's recipe, I used IDY, as noted above. I also substituted Smart Balance spread for the canola oil, on a weight-for-weight basis. To get a Gino's type of color for the crust, I added a few drops of McCormick food-grade yellow dye coloring to the dough during kneading. The 12-inch deep dish that I ended up with is shown at Reply #28 at http://www.pizzamaking.com/forum/index.php/topic,638.msg6803.html#msg6803
. That version was a "lite" version of Deven's recipe which, if you note, I didn't think so much of at the time I made it but later discovered was quite good.
Good luck. Please let me know how the pizza turns out, so that I can tell whether the formulation for the 12-inch, 2-inch deep pan requires any modification based on your results or recommendations.