The bar was modeled after the Bull & Finch. The inspiration was Gay 90s.
Sincere question; what is most people’s idea of “thin crust?” I vastly prefer it but what some places call thin doesn’t match my idea. Some here are equating it with cracker crust and that’s not what I’ve had in mind at all. I’m thinking of crust that’s thin almost like a tortilla, but is still has some chewiness. Is that actually “New York” or some other named style? I’m thinking of Shakey’s or Round Table from thirty years ago.
I have called Philadephia or New York Neapolitan style pizzas ‘thin crust’ in the past. That’s what they were compared to other types of pizza. But sometime maybe 15-16 years ago along with some different diet fads the idea of an extremely thin crust took hold. It was sometimes just a large tortilla or something similar, not really risen or chewable.
The traditional Neapolitan style uses a fairly thin crust, and it doesn’t rise too much under the sauce and cheese but still leaves a nice risen crust around the edge. These are the conventional tossed pizzas, tossing and spinning them stretches the dough and creates a nice round shape. The slices can be easily folded to eat with just one hand. I think this is really my favorite style of pizza, but the style alone isn’t an indicator of the quality though.
Yeah, the term “thin crust” does a lot of lifting. I personally don’t care if it’s super thin or just kinda thin but I do want it to be crispy. The softer more doughy style that I would call “New York style” is ok, but not my druthers.
There is that thin cracker crust that’s tasty.
“Many are called, but few are chosen.” Some of these are giving me indigestion just thinking about them. LOL
Because I should eat less crust, but love the toppings, I recently put pizza sauce in a glass pie pan, covered it with cheese and pepperoni, and made a crustless pizza which worked out way better than I expected, although it was pretty messy.
I make an effort to have BOTH a Cassanos and a Marions every time I make it back up north. South Carolina has no good pizza.
You’re a champ!
Tartes flambées were mentioned, in another thread.
We had our passover matzo pizza last night. 
That’s a good idea. You could modify that by creating a very thin crust. In fact, a number of places now have “Thin Crust Pizza” that you can order. There are also alternative crusts that don’t use bread dough.
I love Alsatian fire cake. I’ve even made it at home, after being taught by an actual Alsatian. But I put it closer to “cracker” on the spectrum as opposed to “tortilla.”
My wife and I made pizzas with premade crusts the other day and to use up the leftover toppings, tonight we made some single-serve pizzas with naan as the crust. The naan makes a fairly thick crust and they came out shockingly similar to school cafeteria pizza. We’re totally going to make that again!