I have never been impressed with Chicago style pizza but I figured it was because I had never really had a good one, even in Chicago. I thought I would give one a try to see if it might change my mind. Past attempts have been a soggy mess so Inwas skeptical. Used the dough recipe from the book with Heckers (Ceresota) flour. The pan came from fgpizza.com. Used homemade sweet and hot sausage. The sauce was from the book using Bonta heavy purée, 7/11 ground tomatoes and hand crushed Bianco DiNapoli whole tomatoes. I was very happy with the results and so was my east coast wife who usually thinks Chicago deep dish is some sort of abomination. It is heavy and filling but that is kind of nice now and then. I guess my mind has changed.