Certainly a thumbs up and a step in the right direction for me.
I would compare it to Girodano's Pizza from Chicago.
A couple of things...
First off, I screwed up by not using a 15" pan so I ended up with SUPER thick crust pizza. Next time I will cut the dough in half then add it until I fill the pan I've got.
I have 2 questions however...
1) The Lou Malnati's pizza is rather yeasty tasting. Is the remedy just to add more yeast?
2) How come you do not use a yeast starter or at least dissolve the yeast in the water with the sugar before adding the other ingredients?
Thanks again for the recipe.