Sam;
Grandma Lasagna (Roseland, IL/suburb of Chicago) used to make it all the time to share with the neighbors. It was made using a rather thick crust (about 1/2-inch thick) and baked in a square or rectangular shaped pan. The pizza is intended to be sold by the piece/slice, and is traditionally sold by weight. Any good thick crust dough formula should work well in this application, if you don’t have one handy, here is one that I came up with years ago to replicate (on a much larger scale) what grandma Lasagna made.
Flour: Ceresota (or any flour with 11.5 to 12% protein content 100%
Salt: 2%
Olive oil: 4%
IDY: 0.75%
Water: (cold) 52%
Sugar: 2%
Mix the dough just until it forms a smooth skin, divide into desired weight pieces appropriate for your pan size, oil the dough balls, place into individual plastic bags (food bags or bread bags), twist the open end of the bag to form a pony tail and tuck it under the dough ball as you place it in the fridge/cooler to cold ferment for 24 to 48-hours, turn the dough out of the bag onto a dusted bench top, flatten slightly and fit into the pan (use shortening/Crisco on the sides of the pan but put oil in the bottom of the pan), set aside to proof/rise for about 90-minutes (time will vary) or until the dough has risen to about 3/8-inch in thickness, lightly oil the top of the dough, apply fresh basil leaves and fresh sliced garlic, add thin slices of ripe tomato (or use drained Tomato Filets), and dress as desired, bake at between 450 and 500F (you might need to place a screen under each pan to control the bottom color if baking on the hearth/deck), as soon as the pizza comes out of the oven drizzle with olive oil and serve.
Tom Lehmann/The Dough Doctor