It seemed to me that the LC Deep Dish needed a higher hydration, a shorter mixing time, a higher temp, and a longer cooking time. But other than that it was edible.
Out of curiosity, what characteristics do you feel these changes would make? I thought that crust-wise, the product was pretty good but I wondered if I'd like the dough to be a bit more dense/chewy.
As far as who they're going after, I figured it was Jet's. They offer a very similar 8 corner pizza. When I went there for the first time, I really felt that they had run off with Little Caesar's baby (the Pan Pan). Somehow they appear to be making it work after LC started to drop it. And being in 16 states now, they're more of a direct competitor than Buddy's. The recent attention to Detroit style pizza was probably just a kick in the pants.
Incidentally, (as I mentioned in the New thread) I grew up in Detroit and was never aware of Buddy's, or the sauce juxtaposition thing. I would have viewed it as heresy (since I've sampled Chicago style pizza's, I'm less rigid about such things). I was however, aware of a great variety of sub-styles within the general genre. These included the best frozen pizza I've ever had - a locally-made (I think branded by a local bar) baby Sicilian in an aluminum foil pan that somehow baked up into an excellent pizza with a properly crisp crust in a normal home oven.