Ilana,
Here is a recipe for a Chicago-style deep dish pizza. I got it from the internet a few years ago. It is our favorite crust. It calls for a 15 inch pan, but mine is 11 inches so I use a portion of the dough as breadsticks.:

Crust
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1 cup warm water
1 package dry yeast
3 1/2 cups flour
1/2 cup coarse ground cornmeal
1 tsp. salt
1/4 cup vegetable oil

Suggested filling
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1 pound mozzarella cheese, sliced
1 pound fresh sausage, crumbled
28 oz can whole tomatoes, drained and coarsley crushed
2 garlic cloves, minced
3 tsp. dried oregano or 5 fresh basil leaves, shredded
4 Tblsp grated parmesan

Crust: Pour warm water into large mixing bowl and dissolve yeast in it with a fork. Add 1 cup flour, all cornmeal, salt and oil. Mix well. Continue stirring in flour 1/2 cup at a time until dough comes away from sides. Knead ball of dough until no longer sticky. Let dough rise in oiled bowl sealed with plastic wrap 45-60 minutes, or until doubled. Punch down and knead briefly. Press into 15 inch pan until it comes 2 inches up the sides and is even on the bottom. Let rise 15-20 minutes before filling. Preheat oven to 500 degrees F (250 celsius would be fine I am sure). Fill and bake 15 min then turn oven down to 400 degrees F (about 205 degrees C). Bake 25-30 minutes longer.

Filling: Brown sausage, drain. Lay mozzarella cheese over dough shell, distribute sausage and garlic over. Top with tomatoes. Sprinkle with seasonings and parmesan. Bake as directed above.