I'm curious if the experts here would consider this a NY style of pizza. I've been told it's American, some consider it California Style, but I'd like to thnk it's Chicagoan in nature. It does taper down a bit to a thinner center, it's crispy yet the cumb is soft and airy, and the toppings very traditional, normally. (This one was a speciality that included sun dried tomatos, romas, pepperoni, slivered olives, fresh oregano, dry mozz and black pepper.)
I've also been told that the hydration often dictates the type. This one used 72%+ as well as some olive oil. What do you think...seriously.