This is the easy part, just roll out your dough, put it in the pans, add the sauce and the toppings and cook it.
I generally set my oven between 450 and 500, but if you are going to do a deep dish you will need a lower temperature. The top shelf is going to be hotter on the top and cooler on the bottom, the bottom shelf is going to be hotter on the bottom and cooler on the top. Ideally you would only cook one pie at a time in a standard oven, but who has time for that. You just need to learn to work with your oven.