A heavy emphasis should be placed on the *attempt* portion of my post title. While it looks passable, this pizza left a lot to be desired. The good news there are many easy fixes that can be incorporated into the iteration.
A question for the deep dish experts out there: During the bake, the sides separate from the wall of the pan. This caused the bottom portion of the edges to be undercooked. How do I correct this? Is it a matter of pushing the dough into the side of the pans?
A few other pieces of information:
1. The pan used wasn't heavy enough. This would have definitely helped. The pan in the picture is a 20 gauge cake pan. It should be 14 gauge to have the proper thickness.
2. I followed the deep dish dough recipe in the Pizza Bible and used Ceresota flour. I was pleased with the dough, even though end result wasn't amazing.
3. This dough ball went through a 24 rise. Tonight I will try the second dough ball.