Evan,

If you go to the thread "DKM's Recipe Page", at

http://www.pizzamaking.com/yabbse/index.php?board=5;action=display;threadid=560;start=0, you will find a list of dough ball weights I calculated for DKM's recipe based on using a 2 1/4 inch deep-dish pan (in different diameters).

For your 7-inch pan, you may want to start with a dough ball weight of 10.95 ounces. The weight of all-purpose flour for this weight of dough ball is 10.95 oz. divided by 2.05 (the sum of all baker's percents for the recipe divided by 100), or 5.34 ounces. The weights of the rest of the ingredients are calculated based on their respective baker's percents (percentages of flour by weight). In your case, I calculated the weights of all the ingredients as follows:

5.34 oz. (100 %) all-purpose flour (about 1 1/3 c.)

3.26 oz. (61.1%) water (about 3/8 c.)

1.04 oz. (19.5%) yellow cornmeal (about 1/4 c. less 1 t.)

1.04 oz. (19.5%) canola oil (about 6 1/3 t., or a bit over 2T.)

0.11 oz. (2.1%) sugar (about 3/4 t.)

0.08 oz. (1.4%) salt (a bit over 3/8 t.)

0.08 oz. (1.4 %) ADY (about 5/8 t.)

Since your 7-inch pan is 2 1/2 inches deep, and DKM's recipe is intended for use with a 2 1/4-inch deep pan (with the dough being pushed up to the top), you may want to push the dough up the sides of your 7-inch deep pan just shy of the top by 1/4 inch. Also, you may have to experiment with bake temperature, oven rack positioning, and bake time to compensate for the fact that you are using a smaller pan.

I hope this helps and that you will tell us how your next 7-inch deep-dish pizza turns out.

Peter