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.:

CHICAGO-STYLE PIZZA DEEP DISH PIZZA

FOR THE CRUST:
1 cup warm water
1 package dry yeast
3 1/2 cups flour, divided use
1/2 cup coarse ground cornmeal
1 tsp. salt
1/4 cup vegetable oil
SUGGESTED FILLING:
1 pound fresh sausage, crumbled
1 pound mozzarella cheese, sliced
2 garlic cloves, minced
1 (28 oz) can whole tomatoes, drained and coarsely crushed
3 tsp. dried oregano (or 5 fresh basil leaves, shredded)
4 Tbsp grated parmesan

TO MAKE THE THE 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).

TO MAKE THE FILLING:
Brown sausage, drain.

Lay mozzarella cheese over dough shell, distribute sausage and garlic over. Top with tomatoes. Sprinkle with seasonings and parmesan.

Bake 15 minutes then turn oven down to 400 degrees F (about 205 degrees C). Bake 25-30 minutes longer.