Living in NYC, I'm not familiar with the differences between deep-dish vs. stuffed Chicago style pizzas. Could those of you "in the know" elaborate on them? Thanks!
Wikipedia has an article (with pictures) that may help you: http://en.wikipedia.org/wiki/Chicago-style_pizza
Under their section titled Stuffed Pizza
"By the mid-1970s, two Chicago chains, Nancy's Pizza, founded by Rocco Palese, and Giordano's Pizza
began experimenting with deep dish pizza and created the stuffed pizza. Palese based his creation on his mother's recipe for scarciedda, an Italian Easter
pie from his hometown of Potenza
. The Giordano brothers worked for Palese as cooks and split off on their own in the early 70's. Chicago Magazine
articles featuring Nancy's Pizza and Giordano's stuffed pizza popularized the dish.
Stuffed pizzas are often even taller than deep-dish pizzas, but otherwise, it can be hard to see the difference until it is cut into. A stuffed pizza generally has much higher topping density than any other type of pizza.
As with deep-dish pizza, a thin layer of dough forms a bowl in a high-sided pan and the toppings and cheese are added. Then, an additional layer of dough goes on top and is pressed to the sides of the bottom crust.
At this stage, the thin dough top has a rounded, domed appearance. Pizza makers often tear a small hole in the top of the "lid" to allow air and steam to escape while cooking, so that the pizza does not explode and injure the pizza maker, and also to allow the sauce to permeate the pie. Pizza sauce is ladled over the top crust and the pizza is baked