When I made this deep-dish stuffed crust I used hard butter to grease the bottom pan, from this post Reply# 113 http://www.pizzamaking.com/forum/index.php/topic,5674.msg69449.html#msg69449
I used the formula set-forth at Repy#116 http://www.pizzamaking.com/forum/index.php/topic,5674.msg69607.html#msg69607
This dough was easy to roll out
If you use a different size pan, you can just use deep-dish calculator and enter you pan size for either two crusts or one if making a single crust. I used a sloping pan. I rolled out both skins to the same thickness. My deep-dish pans were dark pans, that were used, purchased on Ebay.
After rolling out the crust I brushed on oil when the skin while it was in the deep dish pan, before adding mozzarella, meat, sauce spread around, more meat, Parmesan cheese, mozzarella, top skin, brush top with oil, seal edges, put slices in top skin to let steam out, baked some, add sauce on top of crust and when the deep-dish is about finished baking add some parmesan. I did put a top deep-dish pan on when first baking for about 4 minutes, took it off and continued baking another 4 minutes, flipped the pie out of the pan and finished baking on a screen. I did cook all my meat before putting it into this deep-dish pizza.
I have never had a real stuffed deep-dish pie, and don’t know if I went about doing this right or not, but in my opinion, it came out well. I did really enjoy this pie.
I hope this can be of some help to you if you want to try a pie like this.