I finally went to District of Pi about a month ago. It's a St. Louis based restaurant, I'm guessing this is a local franchise. The pizza was pretty good, and certainly better than any other commercial deep dish in the city (Armands, Uno's).
They had an unusual baking methodology in that they used a conveyor oven, and they ran the pizza through twice -- once without tomato to set the dough and bake off some of the water from the ingredients and a second time with the tomatoes. It was certainly very good insofar as the moisture in the pie. I didn't care for the heaviness of the dough that had a substantial amount of corn meal.
Thoughts about the methodology and the pies?