I don't trust the "foodies" at work seeing as how the biggest fan of Lou Malnati's only orders Cashew Chicken from whatever Thai, Chinese, or remotely Asian eatery (I.E. her taste is boring). I asked her what the pizza was like, and she said you can't compare it to anything. I asked her what the crust, the cheese, and the sauce were like and she said, "I don't know."
I have to say, as much as I try, the deep dish pizza isn't my thing so I'm heavily biased. How are their thin crusts?
My key factors are crust, sauce, and cheese. I like bread-like crusts versus crumb-like crusts (I really dislike Gino's East's crust). I like well-seasoned sauces versus sweet/simple sauces. Who would you compare Lou Malnati's to?
From what I've read, it sounds like it's the quintessential Chicago deep dish, but people say that about Giordano's and I find Giordano's to be of lesser quality to Chicago Pizza & Oven Grinder on Clark street.
The pizza I have liked in Chicago include Bacci's, Oggi Trattoria, Pizza Metro, and Piece.