What we have around here doesn’t have a very thick crust. I’m no fan of these things, pizza without cheese doesn’t do it for me. Go to any party around here and someone will bring in a box of these things, sold mainly at bakeries.
Columbus, Ohio pizza - I do not believe this originated here, and it’s not technically called this. I’ve heard some call it Midwest tavern/bar/pub pizza or something similar. But if you live here around 90% of people seem to exclusively eat this. It was commercially popularized by Donatos and most of the local chains make very similar pizza. It is thin crispy, cracker-like crust, often with cornmeal on the bottom. The cheese (I think shredded mozz) and sauce cover the whole pizza, with no edge crust (it’s flat). It is round and cut into rectangles. Almost everyone here by default eats this cracker pizza with cupped pepperoni. If the pizza is not completely covered with pepperoni so that the cheese and sauce are not visible, people ask why the toppings are so skimpy. People are traumatized by pizza made with pizza dough and cut in slices.
The best frozen pizza I’ve ever had was called the Outsiders Pizza Company Quad City pizza, but apparently they discontinued it sometime the past year.
And then there’s ersatz pizza. You know: the kind you make at home without the proper ingredients or cooking methods. It’s usually a disappointing workaround, although I was getting decent results with ciabatta until that became unavailable here about a year ago.
School Cafeteria Pizza - A pizza that’s either rectangular or a perfect square. With “pizza sauce” (unknown if they meant tomato or marinara sauce), cheese that doesnt entirely cover the pizza (so plenty of red open spaces) and the pepperoni “dots” (the cubed pepperoni)
Seen in many of middle/high school or college lunch rooms. Seems like the absolute cheapest/fastest you can make a pizza considering all the corners cut. Because of this it has an incredibly unique (and nostalgic) flavor, though it also comes swimming in grease so it’s not the most healthy variation.
That ain’t even the half of it. When I was in 6th grade ‘pizza’ for lunch meant half a hamburger roll with a slice of American cheese melted over it and a dollop of something slightly more reminiscent of pizza sauce than ketchup on top.
There is a place in Sydney, Monty’s that has, for years, been popular with many of the Indian’s at work. They are an Indian run business and have, apart from the normal pizzas, a list of Indian pizzas. Once in a while someone who lived out their way would bring in leftovers. I was going to be going over that way on the weekend and looked them up to get the address. It was quite a surprise to find that they have gone from one location to 5 during the pandemic. there is even one near me.
Can you describe some of these Indian pizzas?
A lot with paneer: Pudina paneer, Chili paneer, Afghani paneer, Tikka paneer and chicken dishes: Tandoori chicken, Butter chicken. Tandoori mushrooms. Basically still just pizza. Most use mozzarella, which should be an abomination but surprisingly isn’t.
Everything except the hardtack part sounds great…
How about calzone? All the ingredients of pizza in convenient turnover format:
School lunch pizza has been mentioned, with fond, greasy remembrance, in a few threads here recently. 
From the Southwest Desert I give you the cheese crisp:
Per Wikipedia: " An Arizona cheese crisp (simply cheese crisp in the region) is an open-faced, flour tortilla covered in shredded cheese. It is put on a metal pizza pan that has been brushed with butter or margarine and put under a broiler until it gets crisp. It is similar to a quesadilla, but distinct in that a cheese crisp is not folded over, and that it is also baked until the tortilla becomes crisp."
Very common in Tucson, a bit harder to find here in Phoenix.
New York style pizza. It’s the pizza you fold! (erm, but not a calzone)
That’s our current favorite pizza to make from scratch. We even bought the pans; they were like $25 each and well worth it.
I learned Sicilian pizza from my Nonna from Barcellona Pozzo di Gotto when I was growing up. She made it the true old-country style, which if presented to Americans nowadays, they’d probably reject, but I still think of it as the only real thing.
Regional origins aside, I am thoroughly entranced by authentic Neapolitan pizza margherita. Fortunately, Pupatella is certified by the official Naples Pizza Authority and they’re nearby me.
Buddy’s Pizza started using steel pans from the auto industry because conventional baking pans didn’t work… 75 years later, some of those original pans are still in use! So you should get your money’s worth.
I have to “stan” for margherita. When made to Neapolitan standards, there’s nothing better in the world.
I stopped going to Taco Bell when they discontinued the fabulous Mexican Pizza. It’s not really either of those things, but it was tasty. Basically a doubled-up tostada with beef and beans and topped with shredded cheese, tomatoes, and a vaguely-southwest-ish tomato sauce.
I would call those people philistines and fools. Pequod’s doesn’t differ from Deep Dish in any way that matters. Perhaps if you wanted to highlight the caramelized crust saying it’s got elements of Detroit-style (though a strong case can be made that ours came first) maybe that’s relevant, but the pizza equipment and construction for Pequod’s is no different than say Uno’s. It is of course, infinitely better though.
In these threads I always feel like it’s important to remind the world that Chicago has Three (3) styles of people which are all distinct and equally vibrant, exciting and delicious. Deep Dish, Stuffed and Tavern-style aka Chicago Cracker-crust. For my money, the most famous, Deep-Dish, is unquestionably the weakest of the trio.