^^right, but one can also get NY pizza, neopolitan pizza, or Chicago deep dish in the rest of the midwest, and it is generally labelled as such. But as I said, you would never buy Chicago-style thin crust in Minneapolis.
I'm not sold on Scott's theory that that midwestern thin originated from NY style. There's just no evidence of it (that i've seen, anyhow), and essentially
everything about these styles is different. Most of the pizza shops I'm familiar with were opened in the '50s or '60s either by Minnesota natives, or by Italian immigrants looking to start a family business. Most of Minnesota was settled by new immigrants, not New Yorkers immigrating out to the prairies!
Why they decided to roll out the dough without a rim, however, I do not know... but I simply can't see anyone from NYC using a sheeter or rolling pin to "ruin" what they consider the best dough in the world! So I just don't see how the midwest-style (post WWII) is rooted or really even related to what started in NYC around the turn of the century.
What we need is for someone to spend a year or two researching this and writing a book about the origins of pizza in america.
