It all looks good. But, a Chicago deep dish pie is cooked longer and at a lower heat, this allows the ingredients inside the pizza to boil in molten cheese. It is almost like a hot braising in molten cheese. I know. It sounds delicious. It is better than that.
Also the crust is more of a short crust, with some similarities to cake, not so much bread. Some even use a cornmeal crust, although I am not sure where that comes from. You need to use a crust that will not rise too much, the center does remain soft, as there is a lot of cheese and meat that can soak it.
Notice the pan, see how black it is, and that it is a steel cake pan, that matters, the dark exterior and steel interior adds to the texture of the crust. The bottom, as you can see, is crisp, but, the crumb is soft, not crisp.