?_Lehmann: Chicago style deep dish

I am attempting to produce a chicago style deep dish crust. Two question how much is to much olive oil we are experimenting with 8-12% oil content. At 12% all the oil isn’t being absorbed and just floats on the top, but, it does produce a very rich pastry type crust.
Second question. How under mixed should the dough be.
Thank you.
jim noel