Craig, that thing looks awesome. Looks right on just about every level. That said, if you're going for a Chicago thin experience, the only thing I might guess from the pictures is that there should be more cheese. Chicago pies tend to go a little heavier than that, which would balance out the seasoning of the sauce. I don't know how much you used, but I think something in the 6 1/2 - 8 oz range for a 14" thin is par for the course (give or take, depending on the thickness of the crust and style of sauce).