This was in Tennessee. They don't think about New York or NY pizza. A lot of people make it their own and frown on things more authentic. That said I'd say it wasn't a pita chip but it was super dry and thin. Those two things only happen in cracker style in my experience, it had to be a 40% hydration rate. I understand if people who like this style think its not, but I was there and ate it. I don't know what else to call it, definitely not a bar pizza. Its really like one of those crappy DiGiorno faux fancy thin crusts, honestly.