I'm thinking that corn oil isn't all that neutral and may contribute to the subtle "corny" flavor of the crust.
I'm really a NY thin crust kinda guy, but the appeal of the thick hearty meat-pie aspect of Chicago-style has me experimenting with great results.
Now I'm a 50-50 depending on mood, finances and time.
BTW, Gino's has a tremendous rep as the best Chicago pizza throughout the USA.
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