Strong take. Absolutely wrong, but a strong take.
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what if, and iām just talking hypothetically here, but what if you use a fork to pull the toppings off the pizza and eat them, then use the fork to pull the soft dough off of the hard crust and eat that, and then eat the hard crust like it was a cracker?
asking for a friend.
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Weāll just agree to disagree on how wrong you are.
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Chicago-style is very tasty, butā¦
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No deep psychological secrets here: I eat the crust first because itās the driest/mildly flavoured part and I aim to finish with the sauciest, cheesiest bite. I also use a fork and knife because I donāt like having greasy, garlic-scented fingers.
You know what they call that stuff heās eating everywhere else? New York style pizza. Because heās not even acknowledging the third kind which isnāt on a pasty cracker with the minimum amount of sauce spread out on a 36" round pan. Everywhere else you get a 16" pan with moderately thick crust and a decent amount of sauce with a nice balance of elements.
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i also do this, but consider it to be āfoldingā. Same with the fold-whole-pizza-in-half-and-make-a-calzone technique
Iām a folder.
Pizza thick enough and sloppy enough to require a knife and fork . . . Iām not sure if it is pizza. Not to say I wouldnāt eat it or dislike it.
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Iāll like your comment but I have to say that as a third-party state (native-Californian), we say either deep dish or Chicago style and just pizza for normal crust (what you call NY style).
Edit to add: what about not folding, but tip first?
Well, letās use visuals.
New York (very thin crust, very large slice)
Chicago (thick crust, sauce on top)
Pizza, neither style
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Are those topping differences or actual physical differences?
physical. Roman is the cracker thin, virtually no bubbles in the crust style. very low hydration for the crust compared to Neapolitan. (I prefer Neapolitan, the bubbles are my favorite part)
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Okay, last time I try to mediate 
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As much as Iām partial to option #3, the pizza Iāve had in Europe looks like #1 and #3 is a bit more thick than what I remember growing up. But what do I know? My Welsh-American mom made square-shaped pizza, which seemed so wrong back then.
And Iām like @stefanjones; Iāll eat any style.
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Mine, too!
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This isnāt deep dish pizza, this is stuffed pizza, which is, technically speaking a casserole. Deep dish pizza is thick crust or pan pizza (not my favorite - too much like NY pizza = blech). Chicago thin crust pizza is crispy and cut into squares, because you shouldnāt have to origami you 'za!
Visiting northern Italy a few years back, we had both Roman and Neopolitan types. It was very good.
My favorite ādomesticā pizza is New York style ā a derivative of Neopolitan ā Pizza Margharita. A less rustic looking version of the Neopolitan pizza that Japhroaig posted a picture of up above.
FWIW: When I was growing up on Long Island, 60s/70s, any thick, square pizza was called āSicilian.ā The whole Chicago deep-dish thing wasnāt on the radar until the 80s, when chains started showing up.
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See here, Lord DeāAth: did your King Henry VIII use a knife and fork to nibble upon his turkey drumsticks, pinky extended like the dainty regal Milquetoast he was? I say thee nay; Iāve seen him at too many RenFaires to believe otherwise.
Suckinā pizza grease off our fingers is how we red-blooded Yanks keep our knuckles lubricated for activities such as this:
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