Thanks everyone for their contributions. Decided to start baking to save money, as a bag of flour is insanely cheaper than buying the stuff you can make with it. Baked my first loaf of bread yesterday, that's as far as my experience goes. I mainly want to make my own pizza, as buying jets only once a week or so is as much as I have been able to cut back, which is still $15-$20 a week, $80 a month, etc.
I used the deep dish dough calculator and the values segfault posted. I used pilsbury bread flour. Let the dough rise in the bowl for about an hour and a half, and it didn't seem to rise as much as the bread I made yesterday. The only pan I had was a new 9x5 cheap bread pan. Oiled the pan with soy bean oil, but the no stick made the oil pool and bead up. I'm guessing a real pizza pan isn't non stick and would help with this.
I spread the dough in the pan, had a hell of a time getting the dough to go up the edges to form a crust, then let rise for about 3 hours. After the dough rose again, the edges were easier to form. I think if the dough was a little drier I could have made the sides a little thicker. The dough seemed too liquidy, but I don't know I've never worked with dough before.
I used some store bought prego pizza sauce, tasted way too acidic, added sugar to it and it wasn't bad. Jet's has pretty good pizza sauce, but there's tons of pizza sauce recipes out there so I'm sure I can improve on this, the crust and dough is what makes a Jets pizza for me (and the ranch), the sauce and cheese don't have to be exact.
I have a very old gas oven, and I preheated it to about 500 F for a half hour with a pizza stone on the second to lowest rack height. I don't recall anyone else posting how they cooked it, if the used a stone or not, but I figured this would help give the bottom that deep fried crust while not cooking the top as fast.
I turned the oven down some, somewhere between 450 and 500 F, the oven is not that exact and put the pizza in. Set a timer for 10 minutes because the pan was so small. It was done after the ten minutes, faster than I thought, but the cheese was starting to bubble and brown.
It turned out great, not quite Jets, but its a good substitute. The bottom looked almost the same, much like the other posters, golden brown with the bubbles that weren't' touching the pan. The edges were almost just like Jets but not as thick, although towards the center the pizza was not as crunchy, like others have posted in this thread. Using a real pizza pan, without the oil beading and pooling up in the nonstick bread pan I used would help I think.
The dough was not quite as fluffy or thick as jets, maybe could rise longer or use more yeast? Or possibly even more dough? Jets also seems to have the bottom 1/4" of dough deep fried, where mine was just the 1/8" or less of the bottom, if that makes any sense. There was no grease or oil left on my pizza, where jets usually has ample. Maybe use more oil in the pan next time, and a real pan might help. I don't think using the soybean oil I had would be any different from corn oil.
The top was doughy like Jets, probably helped by the fact I used too much sauce, and a little too much cheese. I'm sure getting the entire bottom fried and leaving to top doughy would be very hard to accomplish without the conveyor belt ovens they have. My oven goes up to 550, I was thinking of preheating the pizza stone as high as I can then turning the oven down to cook the pizza, I'm just worried the edges might get burnt.
I made my own ranch with hidden valley buttermilk packet. I used one cup of buttermilk, half a cup of mayo, and half a cup of sour cream. Pretty close to jets ranch, but not as tangy and I think I can taste the mayo. Jets has the best ranch imo. My fiance used to work at jets like ten years ago and she swears they used hidden valley packets to make their ranch. But Jet's ranch seems more oily than what I made, do people make ranch with oil? From what she remembers the pizza making procedure is the same as everyone else described.
I can't believe how good my pizza turned out, especially using a bread pan and never baking anything before. Thought I'd share how mine turned out, thanks everyone for trying to replicate Jet's and posting the results.