I grew up in Champaign-Urbana and I've thought they had the best pizza of anywhere I've ever been. My favorite was always the Monical's Deluxe & Delight. I really hate to hear about the demise of Garcia's, they were also great. I've gotten pretty good at making crusts similar to Monicals but still have to figure out how to get the right taste from the toppings, I think it needs more grease from the sausage, or something.
As far as Garcia's, I found a recipe for a crust that tastes just like I remember it tasting. It's actually from the Frugal Gourmet Cooks American cookbook. I think the main thing that makes it taste "right" is the cornmeal.
2 Pkg Quick Rise Dry Yeast
2 cups Tepid Water (90)
1/2 Cup Salad Oil
4 Tbls. Olive Oil
1/2 Cup Cornmeal
5 1/2 Cup Flour
Intended for use with a KitchenAid mixer, rinse the bowl with warm water before starting to warm it up.
In the bowl of the mixer, dissolve the yeast in the water and wait a few minutes for it to become active. Add the oils, corn meal, and 3 cups of the flour. Beat for 10 minutes with the paddle, switch to the dough hook and add the other 2 1/2 cups of flour. Knead for several minutes. The dough should be very moist, not as dry as dough for bread would be. I remove the dough, grease the bowl and, and then put the dough back in. Allow it to rise till double, punch down, and allow it to rise a second time. Punch down and make pizza!
This recipe will make two 9x13 pizzas, use metal pans, not glass. Split the dough in half and spread it on the bottom of both greased pans, coming 1/2" up at the sides to create the lip. I use a little bit of olive oil to coat the dough, helps keep the sauce from making it soggy.
The sauce should be made from canned plum tomatoes, drained and squished with your hands. Add Basil, Oregano, Garlic, Salt, and a little bit of sugar, all to your taste. The sauce should be pretty thick compared to other pizzas.
Spread the sauce on the pizza, add mozzarella and Parmesan cheese, but not too thick. Add the topping of your choice. For a GutBuster, add Italian Sausage, Pepperoni, Onions, Green Pepper, and Mushrooms. Garcia's used fairly large slices of the vegetables, so don't dice them up if you want a real GutBuster. Don't cook the sausage first, the grease helps in flavoring the pizza.
The Frug said to cook at 475 for around 35 minutes. I think that's too hot, I bake mine at 375 for around 45 minutes. I made a couple of pans of this last night and it is amazing how close it is to Garcia's.