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I didn't read through the whole thread but Pizza Shoppe pizza which originated in the Northland is the best. I don't know if the style is Chicago or what.
I had Danny (owner) make a pizza, not cooked, put in a cooler with dry ice and took it out to the Grand Canyon when I visited a friend. We took pics and they are on his wall in Platte Woods.
He gave me a few of his "seasoned" pans. He stated "It is the crust and the pans that make a difference". He also gave me a pizza recipe which I have used. They turned out quite good, but not as good as his. I don't have the equipment.
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