I’m going to guess the places I went had their own twist on it, but I’m offended you think I could mistake a Detroit style for a Chicago style.
Chicago styles are defined by being utterly disgusting and inedible round deep dish casseroles from a state whose entire cuisine revolves around turning everything into a casserole. The sauce goes on top as a matter of preference.
And, like you said, Detroit styles are defined by the pan they’re baked in, with Wisconsin brick melting down the sides and forming a burned cheese crust. The ones I’ve had – admittedly mostly local joints not in Michigan and only once or twice from a real Jet’s or Buddy’s-- mainly threw a couple splashes of sauce on top, but wildly unevenly, nothing at all like the even layering of a Chicago style “pizza”