Joe, I just ran your proportions in the deep dish calculation tool and got the same total weight, but the weights for all the other ingredients are different. Am uncertain what we did differently. Here's my result:

Flour Blend * (100%): 542.4 g | 19.13 oz | 1.2 lbs

Water (47%): 254.93 g | 8.99 oz | 0.56 lbs

IDY (.5%): 2.71 g | 0.1 oz | 0.01 lbs | 0.9 tsp | 0.3 tbsp

Salt (.5%): 2.71 g | 0.1 oz | 0.01 lbs | 0.49 tsp | 0.16 tbsp

Olive Oil (6%): 32.54 g | 1.15 oz | 0.07 lbs | 7.23 tsp | 2.41 tbsp

Corn Oil (18.5%): 100.34 g | 3.54 oz | 0.22 lbs | 7.43 tbsp | 0.46 cups

Butter/Margarine (1%): 5.42 g | 0.19 oz | 0.01 lbs | 1.15 tsp | 0.38 tbsp

Sugar (1.5%): 8.14 g | 0.29 oz | 0.02 lbs | 2.04 tsp | 0.68 tbsp

Total (175%): 949.2 g | 33.48 oz | 2.09 lbs | TF = 0.126875

* The flour blend comprises 406.8 grams of AP and 135.6 grams of semolina

Note: Nominal thickness factor = 0.125; pan is straight-sided and 16" in diameter; the dough is pushed

up the sides of the pan by 1 1/2"; bowl residue compensation = 1.5%.

A 16" deep dish pizza is really a monster. You must have an army to feed. That size pan will not fit in the average home oven, but I trust it does in yours. Just a suggestion to cut back on the oil 2 to 4 points.

--BTB