What is the best regional American pizza style?

Coal-fired ovens in Connecticut, blue steel pans in Detroit, cracker crust under Provel in St. Louis. Same three ingredients, thirteen arguments.

1. 1
   Chicago deep-dish

   Baked in a high-sided pan with cheese under the sauce, thick enough to eat with a knife and fork.
   1000pts
2. 2
   New York-style

   Wide, foldable hand-tossed slices with a thin crust, sold by the slice across the five boroughs since the early 1900s.
   882pts
3. 3
   California-style

   Thin-crust pizza built around non-traditional toppings, popularised in the 1980s by Chez Panisse and Wolfgang Puck.
   794pts
4. 4
   Neapolitan-American

   The imported original: soft, blistered, wood-fired and finished in ninety seconds, now made in every US city.
   661pts
5. 5
   Grandma pie

   Thin rectangular pizza pressed into an oiled sheet pan, a Long Island home-kitchen style that went commercial.
   529pts
6. 6
   St. Louis-style

   Cracker-thin crust topped with processed Provel cheese and cut into small squares rather than wedges.
   448pts
7. 7
   Quad City-style

   Malt-laced crust with lean sausage ground into a spiral and slices cut into long strips.
   353pts
8. 8
   Colorado mountain pie

   A thick braided crust served with a side of honey, invented in the Rockies for altitude and appetite.
   353pts
9. 9
   Tavern-style

   Chicago's other pizza: cracker-crisp, cut into squares, and the version the city actually orders most.
   241pts
10. 10
    New Haven apizza

    Charred, oblong coal-fired pies from Connecticut, traditionally ordered plain with grated cheese or topped with white clam.
    241pts
11. 11
    Detroit-style

    Rectangular pizza baked in blue steel pans with cheese pushed to the edges to form crisp caramelised corners.
    240pts
12. 12
    Sicilian-style

    Thick, airy square slices descended from sfincione, common in Italian-American bakeries on the East Coast.
    240pts
13. 13
    Ohio Valley-style

    A Steubenville original where cold cheese and toppings are added after the crust and sauce come out of the oven.
    240pts