I have the KAF pizza book, it seems to think garlic is a necessary ingredient in pizza sauce, because I think every sauce recipe includes garlic.

I've tried the Chicago tavern style pizza. It's good (I thought the crust was better the 2nd day) but I think there are better thin-crust dough recipes out there. I haven't tried the Pizza Tonda (Romano) dough yet.

The KAF book has Chicago Tavern Style thin crust pizza but not Chicago Style Deep Dish. But KAF is located in Vermont, so Chicago is somewhere in the wilderness as far as they're concerned.

The Great Chicago Style Pizza Cookbook is probably a better source for Chicago-style pizza recipes, and I think it's back in print.

Nancy Palese, wife of Rocco Palese, the inventor of Chicago Stuffed Pizza, for which Nancy's Pizza was well-renowned, was said to be working on a memoir that would include recipes, but I think she died before she could finish it.

I think all of the legendary pizziola's in Chicago are gone now, Burt's Place and Pequods may be the last of the restaurants doing authentic Chicago Deep Dish Pan Pizza, as most of the others have modified their recipes over the years, mostly to save money IMHO, and it just isn't as good. Burt Katz trained the chefs when he sold Pequods, and my sources in Chicago tell me they've stuck with Burt's recipe, which Gulliver's did not (and it closed).