I'm a Floridian and have been for the last 15 years, but I grew up in Chicago. Worked at Aurelio's briefly as a teenager followed by a stint at Little Italian in Naperville. Have gotten plenty of good advice on this forum related to equipment and ingredients. My ultimate goal is to replicate the thin crust pizza made at Little Italian, which is probably the best Chicago thin in my mind (Bacinos Lincoln Park is a close second). Looking forward to perfecting my Chicago thin.