I tried this my first time last night (following clone recipe on main page). My results were for the most part fantastic, but I plan to make some minor changes. First off, my baking times were WAY off from what was directed in the recipe. My pizza "looked" done after 15 minutes, far shy of the 45 minutes. Even with baking times "varying" I thought that was a big discrepancy. I was worried that it would be still doughy in the center since it was so thick though, so I forced myself to keep it in for 20 more minutes. I should have trusted my instincts as this was the only downfall of the pizza. The crust was over done and ruined the flavor (it was dark dark brown). However, I still think I need to keep it in longer than 15 minutes due to the thickness. Probably 25 minutes would have been appropriate at 400 degrees.
Anyway, it was also my first time using 6 in 1 tomato sauce and WOW, very very good!
I did a layer of provolone slices, then a small amount of sauce, then I did a layer of mozzarella, then I topped it with a heavy amount of sauce. Then grated with parmasean and romano cheese.