I stumbled across this forum while looking for recipes, and realized that joining was mandatory.
I've been fortunate to have a career that involved travel, and vigorously sought out regionally-styled pizzas in many states as well as in a few European locations. My favorite style is a classic Neopolitan, made with DOP ingredients, but I ecumenically endorse other styles, such as New York (especially coal-fired), New Haven, Chicago, and (gasp!) St. Louis. If it involves bread, sauce, and cheese -- in any of their forms -- I'm willing to embrace it. Or, I should say, try it; the Quad Cities style with the finely-ground cat food leaves me cold.
Oh, but I haven't tried Detroit. Sigh.