I know that the mail-order pizzas that you can get from Giordano's and other places in Chicago are prepared half-baked then shipped frozen. In the interest of preparing a Chicago-style deep dish for someone else's later hot-out-of-the-oven enjoyment, does anyone have any recommendations for cooking times, ingredients to add, etc?
Should you partially bake the pie without the 6-in-1 or cheese toppings (assuming you want to add cheese on top) and add those prior to freezing?
What is the recommended cooking time and temperature?
What is the recommended re-heating/cooking times and temperatures?
What are other considerations when preparing to freeze/re-cook?
I plan to do a little experimentation this week and wondered if someone may have prior experience with this.