I've been going to Uno's (Due's if needed) since the 60's and there's truly nothing like the original...UNLESS you have pizza baked by one of Ike's original cooks! "Louisa" opened her own restaurant in Crestwood, IL (13500 South Cicero or thereabouts) and it's the real thing. Here in the Houston area there just isn't good pizza, be it thin or thick, so we've taken to making our own. Louisa doesn't use cornmeal IN her dough, but there is some on the pan, possibly to make it slide out easier??? We've also taken to ordering several pies from Lou Malnati's to ease our pizza pangs - it's probably the closest. Personally, I don't like the sausage "wheel". If you can, use fresh herbs with the tomatoes - both Unos and Louisa keep fresh on hand for their sauce. About your doughmaker - try using a stand mixer. I have a Viking 7 qt. and use it for all my pizza dough as well as bread. It kneads it beautifully, although I do have trouble with the head popping up - just have to stay close, but it does do a great job and is the one appliance that has earned its counter space over the years. Thanks, Cathi - we're loving hearing about pizza from so many areas of the country... PJH

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