Chicago thin crust (tavern style)

I like thin crust so the toppings actually "come through." Plus, (although still "caloric" as heck), it doesn't feel as though I ate my year's worth in one "serving."

NY style all the way...

I didn’t mind if it was called a “cassarole”. Still, I could enjoy any and all of the above.

of the line in the Bronx of the D train. I used to stop there after my commute home from work in Manhattan. I'd order a slice or two and wolf down the deliciousness as I played "Grand Theft Auto" on the video game in the sitting area while waiting for the next bus home to Westchester County.

If you were alert and knew about it, the line passed by Yankee Stadium and there was a gap in wall where you could see into the stadium and see the green outfield grass.

I also sampled and wolfed down a Chicago-style deep dish in the one and only "Uno" restaurant. Wonder if it's still there as this was decades ago.

I like thin crust pizza.

MotorCity 'Za?

Deep Dish is not the only Chicago style pizza. I guess its called Tavern Style these days. But 99% of local pizza restaurants serve it thin crust and cut into squares, not big triangular slices.

I would vote for New Haven style if it was an option

I detest thin crust.

My wife makes a butt kicking stromboli!
I make a neopolitan style pizza. Not NY or Chicago.
But if it's pizza, it's good by me.

Sometimes I am in the mood for deep dish pizza, whether one calls it a casserole or not. Sometimes I am in the mood for a thin crust pizza. Stromboli, I have lived without for over 63 years, so I think I can continue to live without.

I do not like the super-thin "cracker" style crust which I have seen in vogue of late. I want my crust to have some substance.