VCB I'm trying to adapt the above to a 10 inch pan, I can't tie out your measurements when I flip my 10 inch to your 12 inch. How'd you calculate this?
I've updated the recipe and dough percentages since that recipe. http://www.realdeepdish.com/TheQuod.pdf
You should be able to plug the numbers into the deep dish dough calculator.
Some of my recipe testing involves adjusting cup and teaspoon measurements, then reverse-engineering them in the calculator to get the percentages.