Rox if you would be so kind as to enlighten me of the process of making a CSDD pizza I would be most welcome. 
Well....since you ARE a neighbor
First off...MAKE SURE you already have a decent round 12" pan! The wife's cake making pans work fine round or square, but ROUND is best. This recipe makes X2, 12" deep dish pizzas. If you have a larger than 12" cake pan you will need to re-calculate to compensate to make larger pies.
When making pizza, THE HARDEST thing to get right is the crust. Don't expect it to be
perfect the first time, second, time, or even third time. If it's too "doughy" for you, back off on the flour and active yeast a bit each time you make it until it's finally to your personal liking. It took me almost a year to finally get the crust right every time. One thing is certain: once you do get it "perfect" and invite friends and family over to enjoy your creation...they won't SAY anything, but you just might CATCH them sneaking around your garbage can looking for take-out or store bought boxes...it will be so awesome they won't believe YOU made it.
Chicago Style Deep Dish Pizza Dough· 1 1/2 cups warm water (about 110 degrees F---use a meat thermometer--too hot kills the yeast)
· 1 (1/4-ounce) packages active dry yeast
· 1 teaspoon sugar (I use a big heaping T of brown sugar, but that's just me)
· 3 1/2 cups all-purpose flour
· 1/2 cup semolina flour
· 1/2 cup vegetable oil, plus 2 teaspoons to grease bowl
· 1 teaspoon salt (be accurate with the salt!)
In a large bowl, combine the water, yeast, and sugar and stir to combine.
Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.
Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. (An gas oven with just the pilot light on works fine. An electric oven just barely on is OK too.)
Divide into 2 equal portions and use as directed below....
Chicago Style Deep Dish Pizzas· Chicago Style Deep Dish Pizza Dough (see above)
· 2 tablespoons olive oil
· 1 tablespoon chopped fresh garlic (I use 3)
· 2 teaspoons chopped fresh basil (or 3 heaping T of dry)
· 1 teaspoon chopped fresh oregano (or 3 heaping T of dry)
· 1/4 teaspoon fennel seeds (optional)
· 1/2 teaspoon salt
· 1/4 teaspoon freshly ground black pepper (I use 28 turns of fresh ground black pepper)
· 1/4 teaspoon red pepper flakes
· 1 (28-ounce) can plum tomatoes, coarsely crushed (tomato sauce is OK if you can't find crushed)
· 2 tablespoon dry red wine
· 1 tablespoon sugar (heaping)
· 1 tablespoon extra-virgin olive oil
· 1 pound mozzarella cheese, sliced (thin)
· 8 ounces pepperoni, thinly sliced
· 8 ounces mushrooms, wiped clean and thinly sliced
· 1 green bell pepper, cored and cut into thin rings
· 1 yellow onion, cut into thin rings
· 1 cup thinly sliced black olives
· 1 pound crumbled hot Italian sausage
· 1 cup grated Parmesan
(You could also use the Pizza Sauce from the previous post it's the best...including the Italian Sausage, black olives, and mushrooms is a nice touch though--and VERY tasty.)
While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.
Preheat the oven to 475 degrees F.
Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.
Put the dough pan in the oven for 8-12 minutes—you are striving for a crust that has risen some and is a tan to light brown…when it’s that color—pull it from the oven and contnue.
Ladle in with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage sauce . Ladle the sauce evenly over each pizza and layer the mozzarella cheese all over the tops of the pies…feel free to use more cheese than the 1 lb it calls for. Sprinkle tops with Parmesan.
PS-@VonMessa: Not everyone makes their own fine beer like you do either...would you recommend that new brewers take the hardest and most skilled road to making that the first time? Not everyone is skilled at hand tossed. Most people get frustrated the 2nd time it hits the floor and they have to start all over again. I am partially disabled so hand tossed is not an option. Heck...rolling is the suxxorzz for me but works the best for anyone--first timer or not. I WOULD recommend an ice cold pitcher of your fine home-brewed golden (or better yet, DARK) adult beverage with the above pizzas.
Now when you guys want a Meaty Pasta Sauce? Just let me know.
