I was born on Taylor St in Chicago, back in '54.
We had 4 pizzerias, and four Italian Bakeries in da hood the '60's.

Don't know how Chicago got famous for deep dish, as when I was a kid,
nobody made it. (Except maybe Pizzeria Uno, which my first trip was in
'73)

It's OK I suppose, but to me, it's an upside down Pizza.

I'm now in Southern New Mexico (Which is a ******** for good Pizza), and
there's a Uno in Las Cruces,NM. Not bad, but not like I remember. I
make better.

Yes, we just got a Little Ceasars in town a few months ago (Alamogordo),
and for $5 for a large pepperoni, it is edible, and I suppose better
than spending $6+ for a DiGiorno garbage "frozen" Pizza.

Pizza is easy to make, but IMO, the hardest thing is the dough. Even
though the dough is really easy to make, making a good dough, that is
consistent takes a bit of practice is all.

The best dough should be made a day ahead, and slow risen in the fridge,
but really, who wants to do that?

From Chicago, Armand's, in Elmwood Park "used" to be good I hear for
thin crust. I don't know, haven't been there in 7 years, and have heard
they took a really big "dive". Home Run Inn was good when we were
kids, and it was just a little Tavern, and only one location.
They're still not bad, even with an oven that can hold 40 Pizzas. Best
frozen Pizza IMO from the stupidmarkets in the Chicagoland Area

Deep Dish in Chicago, Lou Malnati's used to be really good, but again,
haven't had one in 6 years. Easy to duplicate the recipe, I have it.

Too many Pizzerias cut too many corners, using the cheapest crap they
can buy, to maximize profit. A good Pizzeria I imagine is getting very
hard to find in this day, and age.

As I said, make it from scratch, this way you know what you're eating.
Even a box Chef Boy Ar Dee that "you make" is better than some of the
crap they sell you at these little ******** Pizza Joints nowadays, which
is truly a rip off. Mark