used vcbs dd recipe. made 2 dough balls for two 9 inch. dd. but put one 9 in ball in my 14in dd pan. spread it as thin as I could. wm mozz, sauce was fire roasted glen muir whole toms crushed and pureed and drained for 1 hr didnt add anything else. johnsonville sweet italian. 550 heated stone cooked for 12 min. was really delish. may add some sugar to sauce..but was fun and delish! ive never had a lous thin..I imagine they have it!
Yes, Lou Malnati's does have thin crust and from my experience, I'm quite certain they use the same dough that they use for deep dish.
I've also used my deep dish dough to make thin crust pizza at home with good results.
Your pics look great!
If you're interested, I've attached a pic of the sauce I use for Chicago thin crust (and also for my Pequod Clone).
The only other thing I add to the sauce that isn't on the recipe pic is 1 tsp of dried marjoram.