Happy to oblige. It's the best. As promised, here is the recipe for Chicago Stuffed Pizza.

This recipe is from Zachary' Pizza of Berkeley, California. Home of the best pizza on the planet. Crust: 1 tbsp sugar 1 pkg (1 tbsp) yeast 2 cups lukewarm water .25 cup vegetable oil 4 - 6 cups all purpose flour * dissolve sugar and yeast in large bowl; let stand until bubbly * add oil * stir in 4 cups of flour until smooth (I use my KitchenAid) * knead appropriately * turn into greased bowl and let rise until doubled * make sauce * punch down dowug and let rest for 10 minutes Tomato Sauce 2 tbsp olive oil 1 minced garlic clove 1 large can (28oz) of crushed tomatoes and puree 1.5 tsp minced fresh oregano 1.5 tsp minced fresh basil, pinch of salt .25 tsp ground black pepper * heat olive oil, saute garlic * add tomatoes, spices simmer 30 minutes Cheeses 2.5 cups mozzarella cheese .25 cup grated fresh parmesan cheese .25 cup grated romano cheese Spinach Pesto .25 cup pine nuts 3 chopped garlic cloves .75 cup olive oil 1 cup chopped spinach .75 cup basil leaves .25 cup grated fresh parmesan cheese .25 cup grated fresh romano cheese

* grind pine nuts, garlic and olive oil in food processor * add spinach and basil, puree until smooth * add cheeses * add salt & pepper to taste This makes enough for two large pizzas Preparation of the whole shebang: * roll out two thirds of dough on lightly floured surface * fit this into pan and press dough over the sides * mix cheeses and spread evenely over the dough * roll out remaining dough to form a 14" circle * place over the filled dough, seal of edges and remove excess * pour the tomato sauce over the top layer * top with spinach pesto Bake in preheated 450 oven for 25-30 minutes or until crust is golden