I'll start this with saying I've never even had Uno before, let alone legit Chicago pizza.
After throwing the DKM doughball together I read further and saw it wasn't exactly a recommended recipe anymore. I let it rise for 48 hours due to poor planning but it still looked good to me
-Trimmed off some dough and was left with a 34.2 oz ball
-Used a 14 inch 1.5" tall pan
-put down a layer of mozz slices, removed casing from 2 sweet sausages (and then slightly precooked it), put down pepperoni
-Walmart crushed tomato, oregano/dried basil, several pinches of grated parmesan
-450 for 22 min, last 2-3 min i moved it off the bottom rack and onto the pizza steel I have on the top rack
-Let sit for ~ 5 min, cut directly on pan
I was pleased with the pizza overall, not sure how I feel about the cornmeal (since making the doughball I read a lot and see that it's a point of contention) and I should have used more toppings.