Is it the Georgia or the New York That Makes the Pizza Suck?

I think I have it all figured out. Southern pizza does NOT suck....it is that New York style of pizza that sucks and that is all they see down here. These are big, nasty, floppy flats of wet cardboard, covered in mushy slop. It blows, I am not going to lie. HOWEVER!!! Like all things, something that sucks requires someone (mainly me!) to create something better!! And I think I am on to something!

I started by taking a Chicago Style Pan Pizza recipe...which is quite close to Malnati's and Gino's East, and I rolled out the dough real thin to make a thin crust pizza for my daughter. It turned out pretty good. The great mistake that was discovered was that the simplistic sauce freakin rocked! I mean really, it is mostly just crushed tomatoes!!! But the sweet tang it puts out like filthy Vegas hooker was just outstanding! Now the dough made for an adequate crust. To use it for Chicago Style Deep Dish it was perfect, but I need to get a little more of a "cracker" crust to get good Chicago thin crust...I need to get there because I cannot stand this New York garbage they are trying to shovel here.

Here is the Chicago Style Deep Dish recipe I found. I have not tweaked the dough yet at all except for adding a little salt:

Dough Recipe

    * 2 packages rapid rise dry yeast

    * 2 cups warm water

    * 1/2 cup vegetable oil

    * 4 tablespoons olive oil

    * 1/2 cup cornmeal

    * 5 1/2 cups flour

In the bowl of a stand mixer (e.g. KitchenAid), dissolve the yeast in the water. Add the vegetable oil, olive oil, cornmeal, and half of the flour. Beat for 10 minutes. Attach the dough hook and mix in the remaining flour. Knead for several minutes with the mixer. (Note: because the dough is very rich and moist, it would be difficult to do this by hand.)

Remove dough and place on a clean counter top. Cover with a very large metal bowl and allow to rise until double in bulk. Punch down and allow to rise again. Punch down a second time and you are ready to make pizza!

Oil your deep-dish pizza pan. Depending on the size of your pan, place some dough in the pan and push it out to the edges using your fingers. Put in enough dough so that you can run the crust right up the side of the pan. Make it about 1/8-inch thick throughout the pan.
Filling for a 9- or 10-inch Pan

    * 1 pound sliced mozzarella cheese
    * 2 cups original crushed tomatoes
    * 1 teaspoon basil
    * 1 teaspoon oregano
    * 2 cloves garlic, minced
    * Salt to taste
    * 3 tablespoons grated Parmesan cheese
    * 3 tablespoons olive oil
    * (I like about a teaspoon of sugar in my sauce too)

Place the cheese in tile-like layers on the bottom of the pie - you won't use it all but you want to be sure to have enough. Next put in the tomatoes and the basil, oregano, garlic, and salt, reserving the Parmesan cheese for the top. Drizzle olive oil over the top of the pie and you are ready to bake.

**If you want sausage make sure you put the sausage on the cheese, UNDER the sauce. It sounds silly but it really makes a difference in the taste of the sausage and pizza! I am not lying...once I perfect this, I am so close to starting my own Pizza shop!