Last night my wife said she wanted something different for her birthday dinner. I'm experienced with NY style...San Marzano, Caputo flour, cold dough rise, raised stone. She asked for Chicago style which as a north easterner is hard for me to consider pizza. So I gave it a shot. I used the book Pizza by Diane Morgan, which is a great resource. This sausage and garlic pie was cooked at 450ish in cast iron. I layered mozz, sausage, garlic, mozz, (cooked) sauce, then parm. It worked well. Even if it isn't really pizza.