I made my first chicago style pizza over the weekend and it turned out pretty well but can be improved.
My dough was based off of buzz's dough and my sauce recipe was a simple one but I used too much garlic. It was just a can of red pack peeled tomato's, salt, sugar, red pepper, dash of hot sauce, and garlic (4 cloves).
The pizza was 1/2 provolone, 1/2 mozz, pepperoni and salami.
The dough wasn't a uniform texture thoughout, but I didn't really care. Thanks to this forum for helping me start to make pretty decent pizza's.