Sorry, Chicago, but Detroit-style is the way to go with deep dish. We bake ours in rectangular deep dish pans (probably 12x8) that I use for just this and coca (Catalan pizza with super oily, fluffy crust); I've also used cast iron skillets successfully for Detroit-style.

You'd never think that much cheese would go into the crust, but as it melts and bakes in, it makes the sides extra-crispy. I usually follow Reinhardt's Perfect Pan Pizza approach, and it's worked very well.

To bring it back to honey, yes, a Detroit-style crust with fig jam, walnuts, caramelized onions, and a light honey drizzle... Some spicy sopressata or chorizo would go well with those...