Thanks to BTB for the great recipe! And I also have to give additional thanks to everyone on this thread (yep, I read the whole thing, and no, I'm not a masochist but a pizza obsessive!).
After hunting down semolina flour, sold in bulk at the hippie store (really, the American South isn't just a pizza wasteland but a grocery wasteland, too), I was able to make this for Superbowl Sunday. Did a 12" with spinach, onions, mushrooms, bell pepper, and half had sausage also. (With all those veggies--sauteed first--I added a little bit of shredded colby jack for ballast.) Turned out AMAZING!
I can say this without qualification: it was the best deep dish I've ever eaten. I realize that's a bold statement (pun intended), but it's true.
One thing I did differently from BTB's recipe is that I used Ed's (vcb's) dough weight. After having made his recipe first, a while back, I couldn't imagine wanting a crust 50% thicker, which is what BTB's recipe would call for. So for a 12" pie, I had 400 g of dough (and 225 g for a 9" pie). It was perfect. So well balanced. This is definitely a keeper. I will make this again, with this exact formulation, weight, everything.