For anyone in the Chicago area, Connie's deep dish is probably an old favorite. It used to be just awesome pizza, with a unique taste different from Uno's, etc. In the past couple of years, though, the quality had been going steadily downhill, and now I've crossed it off the list. Really too bad.
I asked a manager once about their recipe and he said that they use only olive oil (he showed me the can--it was just a basic restaurant-quality everyday olive oil, probably a pomace); they sheet the dough; and they bake it at 450. I've tried to duplicate it and once I came close by accident with (I think) a combination of olive oil and Crisco. But they use no shortening, only oil.
My problem is this--when I make an olive oil crust (using Carapelli extra mild), not only does the crust have patches of burnt black, but it comes out tasting like burnt oil, and I taste the oil (even though the Carapelli is extremely mild tasting on its own). I don't experience this with canola. Conie's crust has almost a "fried" taste to it--crispy--but never burnt or olive oil tasting--which would indicate a high level of oil.