I was asked exactly that last night.
My honest answer was "I don't know."
And I really didn't know how to classify or categorize my homemade pizza. I think of my pizza as a mutt. A third NYC, a third Neapolitan and a third Deep Dish. Deep Dish because I like toppings on my pizza. Neapolitan and NYC because of the wonders of experimentation after going over and testing so many recipes and formulas from this site and ending up, unintentionally, with a fusion of the two which reflects somewhat in the dough.
Anyway, I had a couple of friends over last night. One, who had tried my pizza before, and one who hadn't. The dough was a 100% CPF and hydration was 60%. No oils this time and it was cold-risen for 5 days. Baked at 685 F in the LBE.
My buddy, who had my pies before, mentioned between slices that this was my best crust to date. He claimed it was a perfect balance between flavor, crunch and chewiness, but he also mentioned a difference in the sauce. I used a different brand of San Marzanos this time and left out the Locatelli.
My other buddy was skeptic at first, saying that the crust is burned. I convinced him, with the help of my other friend, that a charred crust adds overall more flavor. His summary was that it was an all-around good tasting pizza, that the ingredients were fresh, that the selection of cheeses on the 3-cheese pie had a nice balance (Mozzarella, Fontina, Pecorino) but he seemed to most enjoy the sauce.
Could my buddies categorize my pizza? No. But one said, it's not so much about what category you fall under, in terms of style, it's more important that the thumb print of your passion and your individuality is left on the pizza! And if others like it, even better.
Some pics from last night...