It's is definitely Region pizza but nothing like Langel's.
I love Langel's, btw, and have tried to reproduce it at home. That style has a much softer dough, for one thing. Maybe I'll post that formulation in a separate thread and see if you or anyone else wants to get to work on making it better. Mine is similar but not close enough to make me ecstatic or anything. Langel's is more of a Cal City style, with the soft dough and crumbled sausage. The originator of the style would be John's, if you've ever had that one. The original location in Cal City was the best one, but it's closed now. And like many businesses before it, it's now passed down to multiple family members in different locations, each claiming to be the original. I've heard the Munster location is closest to the original. This is one of the great (sub-)styles of Region thin crust, with many imitators. John's, Langel's, Barton's (Hammond/Highland), Villa Pizza (Griffith)...I'm sure there are others.