Regina-style Pizza

Regina is particularly well known for its distinctive deep dish
pizza (not to be confused with Chicago deep dish). It is the
thickest and cheesiest of them all, stacked with meats and cut into
squares.

It's a thick 'n crispy pan crust (think focaccia) with a Greek
spiked tomato sauce, topped with with mountains of toppings and
smothered with a blanket of golden brown cheese. This is
prairie-style pizza and Saskatchewan takes it to a whole other
level (literally - this pizza can be 3 inches high).
     
From Berner on Reddit:

From years of eating them and having a brother who owned a Westerns
at one point this is what I'd recommend:

Dough: The crumb is fairly closed so I think it's AP flour with
higher hydration. I'd go with something like a Sicilian dough with
less liquid so it'll still be easily handled. Obviously cooked in a
pan as well, but with less oil than a Sicilian since you'll be able
to handle it.

Sauce: Raw canned tomato with some dried oregano, salt, and oil.
That'll get the tang you're after.

Toppings: Top the pizza in this order

Sauce 
Thin Mushrooms 
Salami (go with a higher quality deli version) 
Pepperoni (go with a higher quality deli version) 
Ham (go with a higher quality deli version)
Green Peppers/raw white onions
Saputo Mozzarella

Cooking: Cook in a 550F oven near the bottom. Broil to finish.

Cut into squares, consume your greasy goodness, and fight over the
triangle pieces.

This is how I'd replicate one if I wanted to make it at home. Since
I still live here I'll just order it.

Cheers

Jim


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