Finally broke out the recipe @Carolina
Q has shared for Chicago-style crust. First attempt was a sausage, onion, black olive, spinach, and pepperoni pie. Did it at 500* in a cast-iron skillet, elevated a few inches above a PS, legs down. Took about 30 minutes, turned and foiled (because the top was charring a bit - might be because we used a sprinkling of mozzarella on top instead of the traditional parmesan/romano) halfway through.
The crust turned out perfectly; these pictures don't do it justice. It was a perfect golden brown on the bottom.
My wife and I can vouch that this crust is pretty much identical to Lou Malnati's or Gino's East. Thanks again, @Carolina
[Northern] Virginia is for [meat] lovers.