Maybe loo can help you with a dough formulation for your 14" x 2" deep-dish pan, since he is most intimately familiar with his own dough formulation, but if he can remind me of what thickness factor he uses, and how far up the side of his (straight-sided?) pan he pushes the dough, the type of salt he uses, and also whether he uses a bowl residue compensation (and, if so, what value), maybe I can help you with the dough formulation for your particular pan. With that information, I might even ask you to take a first stab at using the deep-dish dough calculating tool to get you to feel more comfortable using that tool.
As far as using ADY or IDY is concerned, there is no reason why you can't use either form of yeast in this case, although I would personally stick to the ADY to be true to loo's dough formulation. I assume that you will follow loo's dough preparation method, but what I don't offhand recall, and maybe loo can remind us, is whether he rehydrates the ADY in warm water before using in his dough formulation. He might even be able to provide a link to his dough preparation method and also offer advice on your plan to use an overnight cold rise rather than a room-temperature rise. For example, for an overnight cold fermentation, you might want to reduce the amount of ADY. Maybe loo has also tried an overnight cold fermentation.
You should also keep in mind that the amounts of sauce and fillings that loo uses with his 10" pan will be less than what you will need for your 14" pan. However, it should be possible to extrapolate from his quantities to your size pan.