I've been making soft deep pizza dough using some 'Herman' starter.
http://www.cdkitchen.com/recipes/recs/388/HermanStarter14095.shtml

I mix the pizza dough in my bread machine dough setting- start out with it on moist side and add remaining flour as needed for a soft but not sticky dough.

1 cup of the herman starter
1 cup of warmed water
2-3 Tbsp of olive oil
about 3 cups flour - add 2 cups to start then add more as needed when mixing has started
1 pkg quick yeast
tsp salt or as you like
2 tsp sugar or as you like
onion or garlic powder if you like(for a flavored crust)

turn on dough cycle adding more flour as needed for the dough to form a soft but no sticky ball and then let machine finish the cycle.
gently remove risen dough from bread machine pan I lightly flour the pizza pan and put it on that- don't smash it, let sit a bit, then start to shape as a thick crust or place into a deep pan for very deep dish pizza. you want to keep those air bubbles be gentle.
After it's shaped set aside while you finish preparing any toppings.
a light coating of any sauce- tomato sauce or alfredo sauce with chicken, turkey, beef, canadian bacon , pepperoni
anything you like.
if toppings will be heavy precook the crust a bit before adding toppings.
bake at approx 425* on next to lowest oven rack setting- till a golden brown and cheese is melted.
let sit a short time to cool a bit before cutting or cheese will run all over.
This is a loose recipe- I kind of made it up myself- but if you make bread very often you can do it.

http://www.bettycrocker.com/
there is a deep dish recipe at betty crocker but the site is down so I couldn't searchit for you.

Here is a link that might be useful: cd kitchen

This Pizzamaking site is one of my favorites. I'm including a link to their Pizzaria Uno-style recipe.

Here is a link that might be useful: Pizzamaking.com deep dish recipe

We have 'Pizza Nite' once a week around here and it's a great way to spend time with family. The grands love it as much as we adults do. I usually make two large pizzas but recently started making a deep dish Chicago style that we really like. I make a simple herb dough in the breadmaker too but I have in a pinch made the same dough by hand. If ya want the recipe I'd be glad to share. I also make extra dough for yummy cheesy soft breadsticks with the same dough.

I don't have a deep dish pan but my largest cast iron skillet works great. I lay the dough in it and trim to the top of the pan then add (in order) mozzarella, pepperoni, sliced provalone, veggies (peppers, onions, black olives, mushrooms, jalapenos, etc... your choice!). Next I add about a cup of our favorite sauce and top with parmesan cheese. It takes about 35 to 40 minutes to bake at 425 degrees.

Joyor, thank's so much for sharing your Herman starter dough! I keep some in the fridge and plan to try it next week.

GG