The color on that cheese and crust is something I have never been able to get on my Chicago thin attempts. Ever. I have a few things to learn from you on this style pie for sure. The way the crust is golden without any black spots is something I've had trouble with, and my cheese always goes from light to black way to quickly, hard to get it right at that perfect spot without undercooking or overcooking the crust.
That cheese looks so moist too and the crust looks like it has just the right amount of oil on it. I'd love a slice of that right about now. Great job on that. BTW, what kind of camera do you use? You may have said in a thread but I don't really remember.