Reddit mentions of The Great Chicago-Style Pizza Cookbook

Prepare for it to not be what you expect it to be. Chicago pizza takes time to master, but stick with it, since you already have pizza make experience you probably won't struggle as much as i did.

For the pan, use a deep dish pan if you have one, but you probably don't, so use cast iron if you have it. if not, I've had success with a cake pan.

Topping, make the sauce using San Marzano Tomatoes, maybe a little basil, salt and pepper. I use canned tomatoes, you want to strain off as much of the liquid as you can, then i put most of the tomatoes into a food processor and pulse until its saucy, this depends on your preference, then i add the remaining tomatoes and basil and pulse a few times to give the tomatoes and basil a quick chop.

Cheese - traditionally use low-moisture buffalo milk mozzarella, but low-moisture cows milk mozzarella works just fine too.

I'm going to assume you know how to assemble the pizza (Crust, cheese, toppings, sauce) but what you want to do is pre-bake the crust for 5 mins on the bottom rack before putting any toppings on. This helps keep the pizza from collapsing front he weight of the toppings.

When it comes to the dough, you'll hear a bunch of different methods for doing it, and of course there's only one proper way to do it and everyone else is wrong. what ever, do what works and gets you the result you like.
I like the trick of folding butter into the crust as told by America's Test Kitchen.

I also recommend this book if you're into books and shit. And i am.

Anyways, there's some tips. Since you know about pizza's i won't bother with general pizza tips like toppings and parmigiano and what not. you got this.

Good luck, and enjoy the pie.