I made my first Chicago Thin clones this past weekend. I was happy for my first attempts, but still have a long way to go. I am trying to work on Chicago thin and Deep Dish to satisfy my Chicago urge when it hits... Nashville is a Dead Zone for all things Chicago.
I used Loo's crust recipe from http://www.pizzamaking.com/forum/index.php/topic,6368.msg54574.html#msg54574
. I did a same day pizza. I also put one dough in the fridge to try today or tomorrow. I though for a same day crust it was pretty decent, better than my Nick & Vito clone...which came out tougher.
For a Sauce I did a variation of Garvey's sauce. I definitely prefer a paste based sauce for this type of thin pizza and his sauce is a winner (with a few tiny mods for personal tastes).
I also have one more obstacle that keeps me from a perfect home pie at the moment and thats a Toaster Oven. My oven blew out years ago and I bought a Toaster Oven that keeps hanging for me. It seems to be great for Deep Dish, but hand tossed and thin seem to be more difficult for it.... but I do try.
I use a Marble Pastry Board from Williams Sonoma, that works GREAT for these type of crusts... a much nicer surface than anything else I have used before.
Here are a few pics of my endeavor.