As a more-than-thirty-year (God help me) Chicago resident ... like, tomorrow's the First Day of Spring and we're expecting a blizzard... I cannot get very interested in the famous Chicago Deep Dish pizza. It's basically a loaf of bread smothered in goopy toppings.
But, when my daughter visits from Pittsburgh, we have to go to Giordano's for a Deep Dish Spinach and Garlic pizza. Well, it ain't terrible, but only the garlic saves it.
I took a cooking lesson some years ago from Tony Mantuano, the highly-acclaimed chef/owner of Spiagga - a lot of foodies consider it the best Italian restaurent in the city - and he taught us a whole-wheat thin crust pizza recipe that I use when doing my own. It's crisp like a cracker, and it's what I want under my pizza.
I'm not a very good Chicagoan, pizza-wise.