The thicker part is not universal but very common but the size and number of toppings is always better (in my experience).
I’ll take mine Detroit-style from Buddy’s with bacon.
Just reading the OP, without followups as I am running out the door, I see no requirements for eating the Pizza, I would request mine with a topping of Gold Bars (note plural). Don’t mine if the crust is a bit crushed, adds to the enjoyment.
Thanks.
Yeah, of the slice places I’ve seen here, it’s the same pizza.
Buddy’s Pizza. Extra cheese. I am happy.
mmm
I’m sure that you’d pay accordingly.
Pizza de Lizza, a chain in New Jersey. Extra cheese
Back when I worked in food service back in college, the only difference between by-the-slice pizza and whole pizzas was that if you were buying a whole, you got to choose the toppings. And if you wanted a different number of slices, we’d accommodate that, but the default for either was eight slices per pie.
For by-the-slice, our display case had room for four pies. That usually meant one plain, one pepperoni, one with some sort of vegetable topping, and one of whatever the pizza-making crew du jour thought was interesting. We’d sometimes borrow ingredients from the deli window two counters down or from the salad bar for that last one.
Gold coins… REAL gold coins 
Nobody said the topping had to be edible
A spicy Italian sausage Pizza from Orsie’s, a chain of one in South Omaha’s Little Italy
Another wag already beat you to the joke (see six posts before yours), plus I doubt any chains offer gold coins as a topping.
I always order just one topping anyway. Beef. Sometimes sausage depending on the chain as I’m picky about sausage so I normally just get beef and that’s it. Not many toppings I do like anyway.
The perfect pizza is topped with sausage and onions, but since I am allowed only one topping, I choose the sausage.
A good local chain is Black Jack Pizza.
This is a challenge? It’s my regular order. Just pepperoni. Nothing else needed. To paraphrase Alton or Yoda, “Toppings do not a pizza make.”
[ul]
[li]Local chain: Buddy’s.[/li][li]Progenitor of said chain: Cloverleaf[/li][li]Chain that’s kinda-sorta trying to be national: Jet’s Pizza[/li][li]Lowest Common Denominator: Detroit style pizza. You Sicilian fans will acknowledge this is a subgenre of your favorite.[/li][/ul]
Jet’s barbecue chicken.
Okay, serious answer time for me
Local shop (Sabina’s) Klamath olives
Local chain (Papa Gino’s) mushroom
Chain (Dominoes) pepperoni
I can get behind this post, too. Despite sausage being my one-topping pizza, when it comes to Detroit style a la either Buddy’s or Jet’s, I’ll go for pepperoni.
ETA: Oh, and thanks for the tidbit about Cloverleaf. For some reason, I thought it was Buddy’s that created the style. I’ll have to try Cloverleaf next time I’m up in the Motor City area. Buddy’s is my usual stop.
mushrooms
:dubious: Oh. You’re one of THOSE type of people, are ya. :dubious:
Me too. 
High five!
Minor hijack: I rave about Buddy’s at every opportunity. We grabbed one recently and it was actually mediocre. I hope this was just someone having a bad pizza day; if it happens again I’ll jet over to Jet’s as my default.
mmm