I posted a hello in the general forum and had a request to stop by here to give some details on my chicago pizza.
Im really quite new to pizza making, and most of what I learned was from this site over the past few weeks.
For this pizza, I used buzz's dough reciped with a small twist. For the oil, I used 50% peanut oil (all i had) and 50% light olive oil. I cant detect any flavor from the peanut oil and i like the extra flavor I get from the olive oil. The crust is exactly what I was looking for so thanks a bunch buzz.
The sauce is a layer of 6 in 1 ground with some standard pizza spices mixed in and a can of Muir Glen diced tomatoes (drained) spread over the top. I would like to try some Escalon tomatoes but dont have access to them in my area (as far as I know).
With all of the great info on this site, I can now make a pizza at home that I think tops any Chicago style in my area.