To tell you the truth, the only difference I know or have experienced is that outside of first being properly cleaned (so that no left over junky stuff causes nasty sticking), and second being properly greased (more no sticking), a pan is a pan. If I'm buying pans tomorrow, I'm not all that crazy about "Chicago Style" being that they are actually for me, too shallow, and I much prefer tall strait sides, not tapered. [A brand new pan, properly greased, will cook up a pizza just fine. You do not of course, have the "coolness factor" though. It's just a "GP" kinda thing to use a nicely seasoned pan.]
I couldn't find a really good pic, but this I guess is close:
Now I know this is probably a mistake, because I don't want to revisit the style of conversation like the "béchamel/lasagna thread", but I'll explain the way I learned "Chicago Pizza". "Pan" is dough, sauce on the inside, toppings, cook halfway, cheese, sprinkles (parm/romano/oregano), finish cooking. "Stuffed" is dough. toppings, some cheese, cook halfway, more cheese, sprinkles, top (sealed on edges but vented on top), cook almost done, sauce on top, more sprinkles, finish cooking. My ovens run +/- 500*. A good pan pizza takes +/- 40 min., a stuffed +/- 50 min.
In all my years of making pizzas I can't remember more than 3 stuffed pizzas larger than 12". They weigh about 26#s and cost north of $40.