I also love Chicago deep dish, earlier this year searching I found Pizza Uno had posted on their site at Super Bowl time "their" recipe. I changed it for the square. 1 cup water, packet of active yeast, 2 1/2 cups unbleached bread flour (King Arthur), teaspoon salt, teaspoon of sugar and splash of olive oil. Oh and as I said earlier used a teaspoon of diastatic malt powder. I let it rise for around two hours and then used only 15 oz of the dough. I have to figure out how to adjust the quantity. I bought a pre-seasoned Detroit style pan from Detroit Style Pizza company.
I baked it at 470 for about 20 to 25 minutes. I may drop the sugar next time since I have read the malt is supposed to replace it. I make my own bread too and the malt powder has made a HUGE difference in flavor and texture.