Is Chicago supposed to be crispy throughout? I have been trying to make mine crispy like what is supposed to be of the best Chicago style pizzas in Sacramento, CA, a long way from Chicago! Mine come out looking much like these pics. I tried pushing out dough in pan, but it gets to thich when done. I tried rolling it out thin first, then putting it in the pan, still ended up with thick crust at the turned up areas. Not crispy throughout, but tastes good. This is my second attempt. Also, any tips on removing from pan? I used a tin cake pan and cut a slit in the edges, then folded the edges down to get it out without turning it into a mess. Lousy pic, it's the best I could come up with after having to resize my cell phone pics to under 128kb.