At 25 years old and still going strong, this is the definitive book on making Chicago-style pizza. If you don't believe me, get on a plane and take the El to Pizzeria Uno on Wabash Ave (go to Due a block down the street if Uno's too busy), order a medium sausage, then come home and make "Deep Dish Pizza #1". I think you'll be pretty impressed by the accuracy.
But it's more than that, which is actually a bit of a shame given how it focuses exclusively on Chicago pizza. Where many books on subjects such as pizza are padded out with minor variations on a basic recipe, Bruno's book gives not only recipes but many pictures and technique discussions. Actual recipes in fact take up only about 40 pages of the book, with the real meat of the book being the two chapters that show detailed, illustrated step-by-step instructions for mixing the dough and making deep-dish, stuffed, and thin-crust pizzas, something that in a technique-heavy food like pizza should be quite essential. Pictures and profiles of the great Chicago pizza places of the day round out the book (interestingly, I'm pretty sure that Uno's pizzaiola Aldean Stoudamire, pictured in the colour insert, is the same woman that Jeff Smith referred to as "Mama" in The Frugal Gourmet Cooks American).
Not being from Chicago, I don't know if Pat Bruno is still working the food beat for the Sun-Times a quarter century after writing this book. What I do know is that although the book focuses heavily on Chicago style pizza with no discussion of Italian-style, New York-style, or New England Greek pizza, it still represents the gold standard for what a pizza book should be. The recipes are a tad outdated (I prefer instant to active dry yeast, which makes a bit of process streamlining possible) but perfectly usable, and the technique photos will never go out of style. If all you've ever had is deep-dish from the franchised Uno's Chicago Grill, well, that pizza's not bad at all, but it's not as good as the pizza you'll make out of this book.