Chicago style comes two ways, from my experience. The deep dish isn't what you think it is. Some who make a "deep dish" around here make it rather thick and heavy, and the dough can be almost soft and mushy if not cooked properly. The pizza I've had from Pizzeria Uno downtown is somewhat deep, but the crust is actually crispy and on the dry side. It is not as heavy as it looks. Yet I've had other deep dish pizzas that have claimed to be "just like Chicago-style" but they end up being thick and gooey. I used to like the pizza from Uno accompanied by a spinach salad with hot bacon dressing. You have to order the pizza 45 minutes before you're ready to eat, since it takes that long to prepare and bake (and also because the small restaurant is so busy).
The other type is the stuffed crust pizza, and I know that style is kind of thick and heavy from pictures I've seen of it.
On my last trip ten years ago, parking for Pizzeria Uno cost me $22; our dinner was nearly the same cost. It is cheaper to stay in the suburbs and take the train in.
Detroit-style pizza is another one that can be done well, or done poorly. This style originated at a bar called Buddy's Rendezvous in Hamtramck, Michigan. When the owner Gus Guerra sold off Buddy's, he bought a bar on the east side called Cloverleaf. Buddy's grew into a local chain with maybe a half dozen locations. Numerous others have spun off from having worked at Buddy's over the decades: Shield's is one, as is The Green Lantern. The place I get it from is called Detroit Style Pizza Co. The owner worked at Cloverleaf and spun off on his own after rebooting the classic Detroit-style recipe, improving on it, and entering it in an international pizza competition and winning two top prizes. When this crust is cooked properly, it is at most an inch thick, but is light and airy, and crispy. It is known for being baked in thin, seasoned steel pans, with the cheese carmelizing to a crunchy dark brown around the edges. It is also a "red top" pizza in that the sauce is added to the top, after it is removed from the oven.
If I ever order this style elsewhere, I tell them to bake it "well done," as most of the time the dough is never cooked thoroughly. Most places are too rushed to do it correctly.