I personally love thin. It has less cheese. And I hate cheese on Pizza! That’s why I rarely eat thick crust.
To me, deep dish Chicago style and New York thin crust are basically two unrelated foods. When you say “pizza”, though, I immediately think of thin crust. Deep dish is more of a . . . tomato casserole. 
Both. And the medium kind in-between.
Thin is good for snacking or a light meal.
Thick is good for an actual meal. Like, if I want to get stuffed on pizza it’s thick crust.
Medium-to-thick. I’ll eat thin crust if it’s presented to me, but given my druthers, medium-to-thick.
The only exception - Domino’s (yes, I know) has a California Veggie pizza that is really really good on their thin crust, which is crisp and almost like a cracker. It winds up being almost an hors d’ouvre instead of a pizza, though.
Thick crust for me. I enjoy a pan pizza.
Thin crust is best, but I’ll do medium crust because that’s what’s usually available.
Pan pizza is an abomination. The grease from the cheese can’t run off & boils the dough into a nasty crust.
Plain, maybe some dead farm animal for a topping, or even better, white pizza - cheese & garlic, w/o tomato sauce. Pure Heaven, if done right.
Sadly, next month’s semi-annual trip to Chicago (& Giordano’s) is off due to a schedule conflict. The one time I’ll get deep dish.
Reported for another forum change.
Both can be good. For me, ‘pizza’ without a qualifier means thin. There are plenty of other qualities that are more important to me in pizza besides thick, thin, cold, or hot.
Spiderman speaks the truth: white pizza is the nazz. I used to get white pizza with chicken on it and some dollops of ricotta exploded all over. Could hardly move away from the table. Why don’t pizza parlors have a room in back with cot rental?
Thin crust all the way! Mmmmmm…
True that. If I’m in the mood for pizza, make it thin. If I’m in the mood for chunky juicy goodness, make it thick or pan.
I’m good.
Thin crust for sure. I love the vegetarian with hamburger and sausage from Papa Murphys.
Well, you’re username’s accurate. That’s not what I’d expect from a vegetarian pizza! 
Thin and a bit crispy
I’ve had a few really good pan style thick pizzas. But its difficult getting the center just the right, soft, chewy texture. I got so many hard crusts that I gave up ordering it.
iirc the really good pan style requires letting the dough rise. right? takes time and the restaurant often won’t wait before baking them…
Wow, my exact thoughts…
depends on what I’m in the mood for. If I want a thick deep-dish pizza, that’s what I’ll go for. if I want a thin Margherita, that’s what I’ll go for.
when it comes to food, there is no one true way.
Thick, specifically, Detroit style.
Thick crust with tons of cheese.
Thick, but not deep dish Chicago style.
I used to think it didn’t matter, but then I found out how deep Chicago pizza is. It’s not like the deapest stuff you get at Pizza Hut. It really is a different dish, not just pizza with a thicker crust.