Sorry for the delay in responding...
but I did not feel very confident in my pizza making skills to share any recipes. I worked at a pizza place in Bensenville ( a suburb of Chicago) called Mamma Maria's. I miss their pizza dearly. I came to this site tonight after having made one of my best efforts this evening. I only do basic measurements and do not measure by volume. I have been very pleased with the results of my crust since moving to DFW. I have also lived in Chicago, Tampa, & Phoenix and the crust was different in every place. I couldn't ever figure out if it was the difference in humidity, water, or ovens but there was a definite difference in EVERY place. I had used the same pizza stone and the same temperature oven - 500 and the same recipe. I usually use this quick recipe since I can never plan 24 hours in advance.
2 1/4 flour
(2/3 - 3/4) cup water & almost the whole package of yeast
3/4 teas salt
3 tbls olive oil
proof for 1 - 2 hours
the sauce I used tonight was a Trader Joe's Sugo Di Pomodoro Marinara ( it was quite tasty)
half provolone half mozz slices
sausage - bulk ground pork with fennel, salt, pepper, crushed red pepper
add it to the pizza raw - but in small pieces so that they cook completely
onion, mushroom, fresh garlic and red pepper
15 inch round stone
I use 2/3's of the dough rolled out real thin with a generous amount of flour to make a15 inch pie
(the rest of the dough always makes a small cheese for the kids)
And tonight I just realized that my oven actually goes up to 550 so I am looking forward to using it to full capacity!
After it came out of the oven I thought about taking pictures but my daughter is having a sleep over and I needed to make the kids pizza too!
I will post pic's on my next endeavor.
And DKM - thanks for the pizza advice but we have only made it to Fort Worth twice - we will have to make a trip back there!
The last few times I have made pizza it has been so close to Chicago's thin crust that I think I will be giving up my search to go elsewhere and just stick to cooking them at home. Now the deep dish is a different matter! I will need to dedicate some serious time to master that pie. I probably should move this post somewhere else but I don't know how to do that.