Deep dish pizza | The Fresh Loaf

Hello, I have never made traditional "chicago style" deep dish pizza before. I was wondering if you can use a traditonal pizza crust recipe or is there a different recipe for a deep dish crust? Also, do you still bake it in a 500 degree oven like thin crust? Do I need a deep dish pizza pan, or can I use a cake pan? Thanks!

I actually just made my first Chicago pie the other day. From my reading, there are a few things that make a Chicago pie a Chicago pie:

A crust that is more like a flaky biscuit crust than a tossed NY style.
Toppings go on in a different order:
1. Meats and veggies
2. Cheese
3. Tomato sauce (usually minimally seasoned crushed tomatoes
It's made in a pan.

To make my Chicago pie, I used a 12" cast-iron skillet. Technically, the pan should have straight sides, and be a regular metal pan. You can find them online. As for recipe, technique, and pictures, check out my thread here: Pizza thread I'll post my recipe and technique for ya. -Joe