Ray, as a self-identified Chicagoan, you're in no position to judge the foods eaten by other folks, just look at what your forefathers did to pizza.
I must take exception to Chrismo's statement above. What the rest of the world knows as "Chicago Pizza," the deep dish stuff popularized around the rest of the country by such as Uno and D[I don't know how it's spelled, but it's Italian for "two"], and a few of their successors may have been invented in Chicago's night club district, but no Chicagoan thinks of it as "Chicago Pizza." In fact, real Chicago pizza became popular after the war in the Italian neighborhoods along Taylor St. and Chicago Av. (two different areas, not a street corner). Much like New York pizza, it's thin, partially crispy crust with single layers of sauce, mozzarella, and whatever other ingredients are ordered. Also, it isn't cut into wedges, but into squares. Here in the SLC area there are two "Sweet Home Chicago" pizzarias down in the south 'burbs (Draper, and I think S. Jordan), although their crust isn't crispy enough. Deep dish pizza can be tasty, and it certainly is filling, but a real Chicago pizza, especially if fresh garlic is one of the toppings, leaves one burping up garlic aroma for the next three days. Now that's heaven! -- Thanx, *Ray *