I make a Chicago pizza weekly, have been for years. This recipe sounds pretty good, will try it out. Here are a few things I do that differs from this recipe. I use 2 large cans of diced tomatos instead of one. I season them with an Italian seasoning blend, garlic, and about a teaspoon of sugar and a about 1/8 cup of balsamic vinegar. I use about a pound and a half of italian sausage, and if it's mild or sweet, I will add a touch of red chili flakes. My family likes the cheese, so I add more moz on the top, and just when it comes out of the oven I top with parm. To me,m it jsut looks better this way. I do not let my crust rise in the pan. I roll it out and put it in there, then start building the pizza. The moz goes down first, I think thats important as it seals the crust and keeps the crust from being mushy. You don't want a thick crust., and you sure dont want real thick sides - yuck! I let the pizza sit about 5 minutes prior to serving, its hard to keep the family calm! Thanks for posting your recipe, it has given me a couple of ideas. I will try pouring more olive oil in the pan this weekend.

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