Hello, all. I'm Ken, originally from Chicago, and now living in very rural West-central Indiana, where there is no pizza delivery. Which is just as well, since there are also no good pizzerias. I found this site through a Google search for general information on making a Chicago style thin crust. To my delight, what I found was a formula for a clone of Home Run Inn pizza, which is my favorite, closely followed by Falco's and Danny's. Of course, I also found a truly impressive wealth of information on every aspect of pizza making.
I've tried my hand at that formula twice now, to very good reviews, and plan on making use of the information here to improve my technique. I may even attempt a deep dish pizza eventually, something I never would have considered before finding this site.
I offer my sincere thanks to everyone who has contributed their time and expertise to make this site possible.