I've been to SoCal. The weather is nicer then Chicago's 9 months out of the year. But the pizza left a lot to be desired. A little too Gourmet, darn pizza kitchens.
I hope I don't alarm any purists, but their are some good frozen pizzas out there. They won't compare to a real authentic, piping out, right out of the oven Chicago Deep Dish, but their much better then most name brand frozen pizzas.
Locally my grocery store sells every Chicago frozen variety under the sun. Uno's, Connies, Home Run Inn, etc... I am not sure what is carried in your neck of the woods.
Stand by for heresy. I am not a big fan of Uno's Pizza, I know they are the Chicago Original, the one that started it all. But every time I go to Uno or Due, I get a grease dripping, 4 hr. room temp. yeasty, bready crust. For me Lou Malnati's is essential deep dish, followed my Gino's and Connies. Giordiano's has a completely different texture, and I usually don't categorize them with Uno's or Malnati's.
I know alot of people will tell you to spend $40.00 and get a fedex pizza from Malnati's, but who can afford to spend that much on a veggie pizza. They won't ship meat toppings. If you don't get authentic Chicago Sausage whats the point?
I know Home Run Inn pizzas are everywhere thanks to marketing, and Walmart. Home Run Inn markets a deep dish pizza called Perrino's Deep Dish. It is the closest I have ever seen to an authentic chicago deep dish. They use real chicago style sausage, and whole tomato's tore into chunks. The crust is your average baking powder variety, but the pizza is very good. I keep a few in the freezer. If you have access try them.