Finally made a chicago style pizza a few nights back. I took a couple of pics but will have to upload them tonight.
Anyway, I used DKM dough recipe and made the pie in a cast iron skillet. I did not use a stone. I ended up baking the pie at 450 for 27 minutes. The crust turned out wonderfully. My biggest problem by far was getting the pizza out of the cast iron pan onto a colling rack. I didn't want to let it cool in the pan iteself becaus eof teh residual heat from cast iron would've overcooked the pie. It didn't stick or anything, it was just difficult getting a spatula under the pie and draggind it onto the rack without tearign it up.
I used King Aurthur AP flour, Poly-O whole milk Mozz, Ezzo Pepporoni, sweet itailian sausage, and Escalon 6-in-1 tomato sauce.
Overall I liked the pizza very much. I'm still a NY pie lover first and foremost but these chicago style pies are pretty tasty. The only thing I was not blown away by (and don't kill me for this) was the 6-in-1 tomato sauce. I poured it directly from the can and added some oregano, crushed red pepper, and topped with parmesian cheese. What I didn't like about it was that the end sauce on the cooked pizza had a dark red thick look to it similar to the sauce they use on Pizza Hut pizzas which I hate. The taste was Okay but it didn't have that superfresh taste that I was expecting. The 6-in-1's I used came directly from escalon and were packed in october 2006. Considering I poured the tomatos directly from the can I didn't expect the sauce to get as thick as it did. I guess thats one of the thing I definately like about NY pies over the chicago pies is that the sauce on NY and Neapolitan pies are much lighter and fresh tasting. Maybe thats because it doesn't cook s long and it's not as expsed to the heat like it is in a chicago pie.
THe Ezzo pepperoni was great and I liked the poly-o cheese as well. Just not blown away by the sauce. I'll post a pic of the pie when I get a chance.