Chewy or Crispy?

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.

Crispy thin.

Cat Lady

Chewy and thin.

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

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 ;).