Having lived in Chicago for a number of years, I have been a big fan of its signature thick crust style of Pie. Very few places in the Bay Area are even close to getting it right. Thick crust does not automatically imply more "bread". The crust, sauce, ingredients and cheese must be in the right proportion as well. I do suggest one alteration, which the restaurant is happy to satisfy, and that is extra sauce, less cheese (in consideration of age). For me, this makes for the best tasting thick crust Chicago style pizza I have had in a long time (outside of Chicago).
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