Shaping thick crust pizza dough
The raised rim is really just the natural consequence of a properly thrown pizza dough. I suspect that as pizza became more common, this simple fact got obscured with such inventions as "stuffed-crust" and rapid-rise freezer pizza.

Assuming you have a well developed and elastic dough, you can just learn the basic throwing process. If you want a thicker outer crust, you can grab more dough between your fingers when you are stretching it vertically. This also has the effect of adding more bulk at the edges, making the centrifugal force stronger, and thus stretching it out faster. So watch out!

As @TFD suggests, you can also be more deliberate about it, and gather the dough afterwards by rolling it up. With this technique, you can also stuff the crust, which is more difficult with the throwing method.