I've been working on perfecting my NY style pizza for years. Well, we went to Chicago in February and my wife, son, and I fell in love with Malnati's pizza. So, I decided to start working on the Chicago style to see how I did. Today was the first one, and I must say, I'm very pleased. I used BTB's Malnati dough recipe and I doctored up a sauce recipe I found on the internet and I think it turned out great. The only thing I'd change is I would bake it a few minutes longer so the bottom of the crust got just a little crispier. But, that's really a minor complaint. I ended up pulling the pie out early because I put some parmesan/romano/provolone on top and it started to brown before I was really ready to take it out. I think next time, I'll put some foil over it the last 10 minutes of the bake and see how that turns out. Here are a couple of pics; let me know what you think.