As far as I understand, frozen pizzas sold at the grocery store are par-baked and then frozen, to be fully baked when they are put into your oven at home.
I noticed that some of these pizzas describe themselves as having a "rising crust." Those crusts get quite tall, an inch or an inch and a half (probably about 3-5 cm). My homemade thin crust pizza is maybe half that height.
Yet these crusts have much more in common with a thin crust pizza than a Chicago style, or the not-too-tasty bread-y imitation of Chicago-style that passes in most Chicago-style recipes and at some chain restaurants.
How do these pizzas work? I have trouble seeing how they could rise after par-baking, so are they not par-baked? How could I duplicate this crust from scratch?