Chicago for the win. Whenever I go home to visit, I have to stop by Giordano’s for a stuffed pizza… (usually more than once)
Like both. Would eat NY style more often, but still likes me Chi-town pizza.
Chicago, by a mile. A Magnificent Mile even.
Why would someone mess up a perfectly good piece of apple pie by putting salsa on top of it? 
My general understanding is that New York style means thin crust. The only place I’ve EVER had “thin” crust pizza was in Italy. New York takes thin to the extreme. It’s a freakin’ cracker. As I’ve said about pizza before, if I wanted a cracker I would have ordered a cracker. But I love Chicago deep dish! I just wish it didn’t take so long to make. 
That’s odd. New York pizza isn’t crackery at all, in my experience. Chicago thin is more of a cracker (but not quite usually), with the extreme cracker styles being exemplified at Candlelite. I’d call your standard New York pizza a thin crust, but not ultra thin or anything like that. (And I’m a guy who loves super thin styles of pizza.)
Yeah, that’s more than just odd. I have never had cracker-like crust in NY.
That picture just proves my point. A skinny little pie crust filled with cheese. It’s like cheesecake, but with a savory rather than sweet crust and filled with mozz instead of cream cheese. Might as well gnaw on a block of mozzarella and take an occasional bite of Saltine.
Since people seem to be arguing about what New York pizza is: my understanding of the term has always been thin, foldable slices. I don’t understand why everyone’s throwing the word “cracker” around; you can’t fold a cracker.
For the record, I have no problem with most crusts, whether they be thick and chewy, thin and floppy, or crispy-crunchy. But I’m not into cheese pie.
+1. NY pizza is a thin-but-floppy crust in my experience. And greasy, but that’s touted as a feature, not a bug. ETA: also what Max Torque said: foldable.
And to the OP: Definitely Chicago thin crust, in spades. I’m definitely not a fan of deep dish, but it’s okay once in a while, and it’s definitely not what most Chicagoans think of first when you mention pizza.
Did you click on my second link, which shows you a type of pizza that is indigenous to Italy/Sicily? Note how similar it is to a Chicago deep dish. There is a whole wide range of cooked flat doughs that can fit under the general category of “pizza.”
The only place I have had cracker-like crust was in Europe. A trend that has been going on for a few years is to for most places to have a specialty pie called grandma pizza. That is very thin and crunchy most of the time (still wouldn’t equate it to a cracker) but it is not the default setting for NY style pizza.
Pizza is from Naples.
Plus I don’t know what you’re talking about in terms of cheese here. Do you see a lot of cheese in the first picture? I don’t. Most of what you see there is the bready crust, not cheese. Deep dish does not have a “skinny little pie crust” by any stretch of the imagination.
Neapolitan pizza is from Naples. Look, Neapolitan pizza is my favorite type of pizza, period, but to say it’s the only pizza is silly. It may be the progenitor of what we have come to know as “pizza” today, but it’s not the only kind. Note that I carefully say a type of pizza indigenous to Italy/Sicily.
Here’s the secret to loving all pizzas. Grow up, like I did, in Vancouver, WA, with only crappy neighborhood pizza that makes Round Table the best option (they may have good pizza now, 20 years after I left).
Then go out into the world and discover Chicago’s pizza. New York’s. Detroit’s. The Cheese Board in Berkeley. And “authentic” stuff in Italy itself. And the wonderful chicken tikka masala pizza at a nearby Indian bakery.
And then you’re not caught up in what is the best “correct” pizza, you’re just thrilled to finally learn that pizza in any form can be so much better than Round Table.
You are taking this way too seriously. But regardless, other places may have developed a form of food which came originally from pizza. But pizza is from Naples and perfected in NYC.
Pizza is serious business!
Actually, you can make an argument that sfincione is not pizza–it’s simply sfincione. There’d be nothing wrong with that. I don’t actually think Sicilians refer to their sfincione as “pizza,” but I don’t know for sure. That said, you do have thicker styles in Italy that are somewhere between a foccacia and a Neapolitan pizza, like the aforementioned pizza al taglio.
The perfect pizza, though, is in Phoenix, Arizona, at Pizzeria Bianco.
I mentioned much earlier that I like thick crust and deep dish. Hell to varying degrees I like Pizza Hut and Dominos. But I don’t consider any of them real pizza.
I doubt that anyone really cares that you have a ridiculously narrow definition of the word pizza. Unless you’re trying to add unnecessary confusion to the discussion, I would hope that you’d acknowledge there are many different styles of pizza in this country.
Of course, if you’d rather align yourself with the insufferable bores who go on about true chili, bourbon, barbecue, etc., then be my guest.
Eh…they’re all “real” pizza in my book. May not be the “original” pizza. That’s why qualifiers like Chicago-style thin pizza, Neapolitan pizza, Detroit-style pizza, pan pizza, stuffed pizza, etc., are so useful. If you were a real purist (and you might be), then there are only two “real” pizzas: pizza marinara and pizza Marghareta.
It’s the same way I feel about chili. While my preferred style is Texas red, no beans, and even no tomatoes sometimes, all the regional variations of chili are also “real” chilis in my book.