So i have a recipe, and it has the makings for über-greatness. But it’s not there yet.
The problem is that the recipe is REALLY off in places. things like how much water to add, and when and how to knead the dough. I’ve got that pretty well handled, the problem comes when it’s time to…uh…decant the pizza from the pan.
I can run a knife all the way around the edge, and I can coax a pie server under it, but I can’t get the whole pie out of the pan without majorly destroying it.
I also think there may be a little too much dough in the recipe. They say it’s for 1 14 inch pizza, but it’s got 3.5 cups flour and 1/2 cup cornmeal…that with 1.5 cup water, salt, oil, sugar (to feed the yeast) and yeast make quite a large doughball.
They par-bake the dough at 475 for 4 minutes, and then an additional 4 minutes once topped, but man, that doesn’t come CLOSE to cooking the pie.
For all your pizzabaking needs, check out this website. I personally don’t put cornmeal in my deep dish dough, but the recipe marked “Deven’s Chicago-Style Deep Dish” recipe pretty much gives you everything you need to know. I don’t parbake, either, and the pie usually takes about about a half hour, give or take five minutes, to finish in a 450 degree oven (it’s done when it looks done. I find recipe times can vary by quite a bit, and a lot of that is also dependent on how accurate your oven is calibrated. Most ovens I’ve used are not terribly accurate, unless you use an oven thermometer to double check the temp and go by that.) Never had any problems with it sticking to the pan. I just use a cast-iron pan (which is well-seasoned in its own right) and lightly lay a coat of olive oil with a paper towel on it.
You take it out of the pan? I always left it in and served it from there.
That was a modification we figured we’d try next. 
But surely the pizza places don’t send the pan out with the pizza when folks are taking it home.