Folks, just throwing up here what I can about Godfather's. I'm not yet a member, but probably will join. I see I'm not alone in this.
In the early 70s, I was living in an apartment probably 500 feet from the ovens at the original.
It was called Wild Willie's, a bar in Omaha owned by Willie Thiesen (the guy behind Famous Dave's BBQ today). Think cruddy strip center surrounded by cheap divorcee apartments, near 99th and Q.http://www.mapquest.com/maps/map.adp?country=US&addtohistory=&formtype=address&searchtype=address&cat=&address=S%2099th%20St%20%26%20Q%20Plz&city=Omaha&state=NE&zipcode=68127&searchtab=home
Right where the second "9" in 99th is.
They were making pizza in the back, and in 73-74 or so, you'd get in on cardboard/parchment paper, all wrapped in a white paper bag. You'd walk through the dark, over peanut shells, with Crododile Rock or something playing loud, and pick it up.
Crust was chewy, heavily docked, with THICK sides probably 1.5 inches high. Sweetish sauce, high-qual sticky mozz cheese, and toppings that were almost Chicago deep dish solid (as in, hamburger would be a sheet just beneath the cheese. Probably cheese a bit first, then burger, then remainder cheese.) Very heavy. Similar to some deep dish Chicago pies in weight. A bit too floppy to pick up, but you could if you wanted. The crust could hold up.
The place got its own name in about 75, BOOMED in about 76 or 77, and suddenly Godfather's were everywhere. In about 83 or so, Pillsbury bought the corp out, and it went downhill. I think they first thing they did was a crust rework, and it was horrible. Real baker powder-like.
Used to go my first year of so of high school and get a medium, hamburger/black olive/mushroom, and pitcher of Coke. $10.40
REAL similar to pizza in top right of main page image at http://www.godfathers.com/
but the taste is just NOT the same.