Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

I'm guessing about once outta 10 times, maybe less

1 out of 100 is probably overstating it (I certainly don't go out of my way to find it out here, though it can be found). But every now and again, particularly when I'm in Chicago? Yup. Enjoy it.

I would classify deep dish as pie.

I'm being generous when I say that 10 percent of Chicagoans prefer it over pizza.

I only lived there for 53 f'ing years.

But the issue you run into is when you make it either/or, or talk about "prefer" it "over" thin crust. 

I only lived there 22 years, but I don't recall talking to a lot of people who didn't like it, or refused to eat it. I agree with Brutus that it's the kind of thing that you eat infrequently, and that thin crust is consumed more frequently. But that doesn't mean that Chicagoans don't like it.

I consider that to be akin to someone who enjoys Italian food and may be eating pasta with meat sauce a couple of times a month, while only eating lasagna a couple of times a year. They're both "pasta", and both delicious. But lasagna is a dish that you can't be downing weekly if you want to keep a girlish figure. And I'd be hard pressed to say that person "prefers" pasta meat sauce to lasagna. I'll bet that person really looks forward to those few times a year that they have the lasagna. 

I personally like both thin crust and deep dish. Thin crust is an everyday pizza, the kind of thing that you go to regularly. Deep dish is a treat, savored the few times a year you eat it. 

preferring it over reg pizza and choosing it 1 out of 10 times because it's different are two completely different things

Sure are. Are you arguing with me? Am I missing something?

Sure are. Are you arguing with me? Am I missing something?

I rarely argue with anyone.  NO
maybe you are missing something, I don't know
seems your "Sure are" is an agreement with me.  Which leads me to think I must have been agreeing with me.

i've never had Detroit style but back in the day the original stainless steel trays were from the auto plants to hold parts along the assembly lines. Some greek dude i believe started making pies in them as they were thick and held heat well and finished the dish perfectly. A few friends use to go up to visit family/friends and always raved about them. Might have to take a road trip as they liked them better than NY/CHI or anywhere else

Unimpressed myself. 

I’ll take NY style over all of them.  

I rarely hear the term "Tavern" pizza

I would think Tavern pizza is something different than what is mostly served by Dominos, Pizza Hut, & most pizzas places I've been to all over the nation

It's quite different from dominoes and pizza hut. 

so, what else is different to make it Detroit style besides the pans and the rectangular shape?

I'm no expert on Detroit-style pizza. But generally it would fall under the "pan pizza" category, which generally entails a more full, fluffy, bready crust. It's more "toppings on top of bread" than traditional NY-style or tavern-style, where the crust is thin, or even deep dish, where the crust is thicker but dense. 

Beyond that, I think one of the keys of Detroit style is that they run the toppings--particularly the cheese--all the way to the edge. This causes the melting cheese to overrun the edge of the crust and get trapped between the crust and the pan, which then browns and gives a really unique crispy texture and flavor to the outside crust of the pizza. 

It may or may not be special, but the few experiences I've had, it's delicious.