When I order Sicilian I expect a 1 1/2" to 2" thick square pie, made with dough that has risen in a pan before baking, no oil - maybe a spray of non-stick if the pans are new, but not oily. Deep dish? That's for Chicago.
Of course, where I am in in northern NJ one chooses by who's making the pies at any one of 5 pizza shops within a mile of the house (there are more than 5, but some just don't make the cut). And that is not a joke, when Mike is cooking at Bruno's then we drive the extra mile. If Angelo isn't at his namesake, we go elsewhere. Want extra thin - Mario's.
Haven't been in a Pizza Hut or Domino's in at least 20 years; 4 or 5 years ago the wife wanted to try Pizzeria Uno - we ate a couple of bites, paid and left.
Sicilian and Pan Pizza are not the same. You are welcome to disagree, but as someone who made a ton of both of them in my youth I can tell you they are NOT the same thing.
Pizzeria Uno isn’t something I care for either.
However I would not put any of those types of pie against a traditional pizza and then complain that it was breadier, greasier, etc than the traditional... They are not the same thing.