To make a Chicago-style pizza, you can reduce the dough absorption to 55 percent, replace 10 percent of the flour with an equal portion of corn meal, add a little yellow food coloring, cold ferment the dough for 48 hours and allow it to proof/rise for only 20 to 30 minutes. Follow this same approach but pull the dough all the way up the sides of the pan (use shortening in the pan), and then put your sausage topping (or whatever toppings are desired) and a portion of the cheese directly on the dough. Next roll out a smaller portion of dough as if making a pie crust and drape it over the pan, pressing the dough tightly to the filling and crimping it tightly to the dough on the sides of the pan. Use a rolling pin to roll over the top of the pan, crimp cutting the dough to the pan. Cut/tear a couple of vent holes in the top dough and par-bake for about 4 minutes, or just until firm, and then remove from the oven and add sauce followed by a very light application of mozzarella and Parmesan cheeses and place back into the oven to finish baking.
Even if your reputation is built on your thin-crust pizzas, offering thick-crust pizza only on your slowest night of the week, or on a limited basis, might be just the thing needed to increase sales without giving product away in the form of incentive promotions.