Looks great, when I make chicago style I garnish it with cheese after I take it off the oven to prevent the cheese from burning but it looks great brother. Nice color on the dough and everything.
Thanks man. I have family roots in Chicago, and some of my first pies were at Pizzeria Due. I put most of the cheese on the bottom, right above the dough. I like to put some parmiggano and just a little mozzerella (or not) on top before
baking with the intention that it will burn, to match the vertical stripes of burnt sauce on the sides. It's an esthetic call and I certainly respect your wish not to ruin the parmesan!
For me, the main thing about Chicago style is to get a nice buttery crunch on the outside with a soft interior and plenty of cheese and ingredients right up to the corner. The crust really is the best part! The sauce is good, but it's sauce
Happy baking to you, whether it's Chi Sty' or any other style pie.