I made a couple of pizzas for the Daytona 500 last weekend. The first was my initial attempt at a Chicago style deep dish pizza. I used the loowater's Malnati clone crust recipe, added layers of provolone and mozzarella, some Kansas City Scimeca's italian sausage, and Muir Glen fire roasted tomatoes. Unfortunately I have never had an authentic Chicago deep dish pizza so I have nothing to use as a reference with which to compare my pie. Although the taste was not complex it had a freshness that was different from any other pizza I have eaten.
My second pizza was a 1/2 BBQ chicken and 1/2 buffalo chicken using the Garvey's clone crust. It wasn't pretty but tasted darn good. I really like the Garvey's crust, I am working on a carribean jerk sauce to use on my next pie.