This may be a bit pedestrian and not worthy of the Foodie tribe, but I REALLY enjoy chicago style pizza. That's not true, enjoy is too weak of a word, I FANTASIZE about it out here on the west coast.

Pizzeria Uno was a semi-annual pilgrimage for me when I lived in Iowa, which like many other midwestern experiences has fallen by the wayside as I migrated to the right and then the left coast. This weekend I finally made it back to Chicago for the first time since 2002. Let me tell you friends, the pizza did not disappoint. The crust was had a nice cornmeal flavor with just the right amount of firmness, the sauce was rich without being watery, and the sausage flavorful without being greasy. My only disappointment was the beer, but they only had Sam Adams, so what can a guy do?

So here's my question for you all. Does anyone know how to make a Chicago style crust? i mean a real authentic style crust that's thick without being soggy. I've had it outside the second city, but it never turns out the same way as a pizza actually made IN Chicago. As such I'd like to venture an attempt at home =)