My theory on pizza is that folks who grew up in
a region known for wonderful pizza prefer that
style the rest of their lives unless there is an
overwhelming reason to switch.

True thin crust pizza is rare. Wafer thin cracker
crispy crust with light ingredients. Wonderful
if you know advance that's what you're getting
but done wrong its like dried out frozen pizza
from the grocery store.

Regular crust pizza generally called thin crust
by anyone who hasn't had true thin crust is the
most common. I grew up with Buffalo style - A
thick roll at the edge, crust dusted with powdered
garlic and some anise mixed into the crust. Lots
of tomato sauce with plenty of oregano. More cheese
than most regional styles and almost all moz. Not
much different in any one item but a nice regional
variation. Compare with Pittsburgh style with giant
crust edge, even more powdered garlic, pepperoni
that is shreeded not sliced (smart design IMO).

Folks whose families have been in Chicago a long
time say that Chicago style has to do with the cut
and deep dish is a newcomer. Okay. I got here
long after deep dish was entrenched. Fluffy dough
with more corn than other styles. Using diced
tomatoes instead of sauce. Toppings under the
cheese (smart design IMO).

There used to be a place in town that had crispy
thin true thin crust made from some flour that I
can digest. Very nice. It's rare that my wheat
intolerance allows me to do more than pick the
toppings off.