Chewy or Crispy?

Born and raised in New York City which means chewy and thick(not Sicilian or Chi-Town thick)for Neapolitan. Anddddd none of that premade sitting in the window for hours stuff either. Make me a fresh pie, sprinkle some garlic powder and oregano atop before it bakes and I'll wait thank you kindly. O and for the record Stromboli's off West 13th Street trumped ANY Ray's, famous, or not.

I can eat thin and or/crispy just fine as long as nobody tries to tell me it's a NYC pie.
Just my impassioned and completely biased opinion ;).

Chewy AND crispy, thick over thin. Doesn't matter, I never turn down pizza.

Chewy and thin.

Crispy thin.

Cat Lady

Crispy and thin. I make my own and to date the best recipe I have is a very dry dough that makes a thin somewhat crispy crust. I think even thin yeast crusts will have a little chew, but it depends on the baking also. It's hard to get a true crisp crust without the 700 degrees or so from a pizza oven.
There's recipe on KA flour, using SR flour, to make a crust similar to a crust made by Imo's in St Louis. They call it a cracker crust and it is very thin and crisp. I have mixed thoughts about it. The use of leavening instead of yeast gives it a different flavor and crispness.

Thick or thin doesn't matter as long as it's chewy and has "tooth".

Thick from the original UNO's or Due's in downtown Chicago if they still exist

Thin crust, still okay to fold over, and juicy enough to ruin any T-shirt. If you don't slobber, you're not a real pizza eater.

Thin and Crispy

New Haven style, ala Pepe's , birthplace of American pizza! Thin crust, some char and blisters, with a good "chew".
And don't spoil it with "sauce" and tons of seasonings. A thin film of crushed tomatoes, a sheet of thin mozz, and toppings.
Pure heaven.