Sorry!
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Yep. Iāve had it at Don Antonios in NYC and at A16 in Oakland.
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Very fond of Don Antonioās. I havenāt been there in years!
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Fāing drooling!
As long as it was food to begin with ā¦ 
That looks awesome.
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I find the flip method for grilled pizza can actually work out really well if you are cooking for a crowd. Personal-size skins are easier to flip than larger pizzas, and you can do a bunch on the first side and then set them aside until you have enough for everyone. Then have everyone top their own, and put them back on the grill to finish the second side in batches. Makes for a fun group activity 
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FWIW, we used to make grilled pizzas using a stove top ridged grill pan. Limited by diameter so about 10" max. But as I remember, these were quite easy and happily consumed.
Heated grill pan close to smoking, then sprayed with a Pam type product. Lay on round of dough. Let bottom cook, then slide off onto cookie sheet. Flip back onto grill pan, uncooked side down. (Dough circle has toughened up so it flips pretty easily.) Load now cooked side with topping and lid until bottom is cooked and toppings are melted/cooked. Slide again onto sheet or platter.
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I was watching that Stanley Tucci in Italy show, and they were saying it started out fired in Naples because it reduced the risk of contamination! Doesnāt mention that in the link below.
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The first picture by Saveur is the right one, where the crust is fried and then topped. The second ones Iām not fond of; I think of those as fried calzones, not fried pizzas.
I used to suffer from romantic notions of making pizza directly on my charcoal grill. It wasnāt worth the effort, but if you must, here are some pointers. My regular 72+% hydration dough would often droop over the grates, so I would use a stiffer dough. Also, I moved the coals to one side and cooked over indirect heat so the bottom of the crust wouldnāt burn, rotating once or twice. I also fashioned a setup where the coals and pizza were at the same level, like in a wood burning oven. Donāt do that, youāll end up with coal dust all over your pizza.
The only Chicago-style deep dish pizzas I like are the ones we make at home. I havenāt liked any of the ones Iāve had in Chicago. We just made a couple this weekend: https://www.instagram.com/p/CMJAaFbnTfr/
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āI like Chicago style, but not the way itās done in Chicagoā seems tricky to interpret. 
The possibility does exist that you just donāt like Chicago-style deep dish pizza.
Unless it used to be done better in Chicago, but lately itās less good?
I think this is possible. I had it once in Chicago when I was very young and loved it. But the many times after that Iāve been disappointed. The recipes from King Arthur and Cooks Illustrated that I use claim to honor the original style and remind me of what I had as a child.
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Which restaurants have you visited? I make a very good Chicago-style deep dish myself at home, but Lou Malnatiās is really difficult to top.
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I saw several Lou Malnatiās pizzas made in house on a food show awhile back and thought mg those look tasty. Oh that buttery crust. So I signed up for Tastes of Chicago emails hoping I might snag a deal. $66.99/inc shipping for 2 - 9ā pizzas. No thanks, but they sure did look good.
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Iāve been to Giordanoās, Ginoās East, and Iām pretty certain Pizzeria Uno, but I canāt be 100% sure about that one. I just remember it had a really long wait.
Mine are pretty good. Itās just the exposed crust rim that bothers me. That rim gets very crispy and is hard to eat with a knife and fork. Is that how itās supposed to be? Looking at some pictures online, I see there are places in Chicago where the rim is very thin and/or level with the rest of the pizza. But there are also pies like the King Arthur/Cooks Illustrated recipes with thicker perimeter crusts that rise above the sauce.
Perhaps over time, in trying to emphasize whatās special about the style, some places have exaggerated it and turned it into a bit of a caricature.
That, or āalmost as good and a lot cheaper to makeā.
I actually donāt love Giordanoās or Ginoās East - IMO their crusts are too bready. Malnatiās crust is sort of like an oily (in a good way) shortbread, and they pat/press it pretty thin on the edges so you avoid the hard edge problem. Their crust also doesnāt really rise since itās more of a pastry/tart than a bread dough. The rim is typically just barely above the level of the toppings and is thin and crunchy, not at all difficult to cut or eat. Iām actually in the car on the way to Chicago right now, planning to get there by dinner time so Iāll be able to post an illustrative Malnatiās photo very soon! 
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IMHO, itās all a matter of personal choice. In internet chat, there seems to be a tendency to aim for a commercial norm. But what really matters is determining what style you and your family like and becoming able to recreate that style with reliability. Our family cuts off all crust, so there is no reason to aim for an exposed high rim. We go for thin crust which are certainly not so photogenic. But theyāre our choice.
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