I recently moved from the Chicago area to the Montana area( far west side of MT) after 30 years there, and have been eating pizza at least twice a week at the well known establishments. 1st on my list is Lous, Uno's used to be tied, but the last 4 times I went to the city (last year) the recipe for the crust is definitely different. Seems like they adopted their satellite stores' recipe. Then Ginos next, (downtown is best.) Giordanos and Edwardos remind me of each other, but not a heavy enough crust for me. But definitely a fine pie. Just lighter. I'm a purist and don't eat my pizza with any other ingredients so I can really taste the crust, cheese and sauce/tomatoes. Thanks to DKM I have made a Lou like pizza that is really, really, close. I suppose, in a pinch, I could order "Lou To Go" but with the pay cut taken moving here there isn't to much frivolity allowed! Finding this site is truly fantastic!