My name is Dan and I've been making pizza for 20 years. I just love it. Bought an existing pizzeria back in 1998. Ran it for two years. Used the previous owners recipes. They were alright. Thinking I might want to try it again someday, but with my recipes. So I've been messing around with different formulas to try and come up with what I think is the perfect dough, sausage, and sauce. I'm from west suburban Chicago and my 2 benchmarks would have to be Lou's for deep dish and Falco's for thin. Yes, 2 different doughs and sauces. My old place used the same dough and sauce for both types of pizza. Not really a great idea.