As the weather turns cooler and Fall arrives, my mind begins to turn towards pizza making at home. For the past few years, I've been steadily improving and tweaking my Detroit-style pies, but it feels like I'm near the end of the line in terms of changes and modifications. Between the well-seasoned pan, the tweaked dough formulation, and the cheese combo's, I've begun to deliver a consistent product that is repeat-able as long as I have the time to do a cold rise overnight. So, that means I can start to turn my pizza-attention to a different kind of pie. And I'm thinking that is going to be to try to craft a true south-side tavern-style thin crust pie. And my favorite pizza is one of those: Aurelio's. If you buy into the Pizza Cognition Theory , I'm into Aurelio's because...to me, it *is* pizza. It is what I had in Frankfort growing up. Win a baseball game? Let's go to Aurelio's in Downtown Frankfort. After the awkward 7th grade dan