I'm not offended...I just do NOT believe Burt had much to do with "Chicago Style" pizza. But, then again I only lived in Chicago for most of my life and ate mostly thin crust or cracker crust pizza's. How anyone can possibly think that thick crust pizza defines "Chicago Pizza" is beyond me. Thick crust came along LONG after thin crust in Chicago. What defines "Chicago" pizza is the sausage (I lived in the 'back of the yards') and the thin crispy crust. When someone asks me what the difference between Chicago pizza and New York pizza is...I simply say, if you can fold it in half without it (crust) breaking than it ain't from Chicago!
Most everyone outside of Chicago has a distorted perception of what Chicago Deep Dish is and even more don't even know that we have thin crust.
That's one of the reasons why I started RealDeepDish.com
So, although I share your frustrations with the casual use of the term "Chicago Style",
we may disagree on minor semantics of pizza designation.
That's why I say that Pequod's is "A" style of Chicago pizza, but not "THE" style, as it is clearly not the authentic style of deep dish pizza created in 1943 at Pizzeria Uno, but was a later variation developed by Burt Katz at several of the Chicago area pizzerias that he ran over the years.
I have an article where I talk about the two main
Chicago pizza styles that we all know - Deep Dish and Thin Crust.http://www.realdeepdish.com/2011/12-29-deep-dish-101-lesson-3-chicago-pizza-styles-and-maybe-a-dough-recipe
Anything beyond those two styles I consider a variation. Pequod's is a notable variation, but I agree that it does not "define" Chicago pizza.
I do bring up Stuffed as a legitimate 3rd main style, but I don't really talk about Pequod's on that article because :
A) The dough is thicker and more pillowy than a traditional deep dish .
B) Although Katz is from Chicago and developed his style here, I consider it a hybrid of more than one regional style (the jury is still out on the specific origins).
3) It's not yet a city-wide established style (aka - not every pizza joint in the city has tried to duplicate it yet)
So, if what you're saying is that Pequod's isn't a good example of authentic Chicago Style pizza, you are correct.
It's not the style that comes to mind when people say "Chicago Style".
If this style were created in any other city, I might have called it Chicago-inspired "pan pizza",
but Burt's own origins and his Chicago pizza history are just as relevant to the conversation.
So, I say that yes, it is "a" style of Chicago pizza - not a main style, just a notable variation:
The similarities: cheese on the bottom - sauce on the top - baked in a round pan.
The variations: a thicker, puffy, pillowy crust, caramelized cheese on the outer edge, a zestier, tomato sauce.