The form and taste of any pizza is based on the local preference.
In NYC it’s thin crust, in Chicago it;s Giordano’s deep dish. Midwest has much less garlic than I am accustomed to.
Southwest is more doughy crust. Part Skim Mozzarella vs. Whole Milk Mozzarella.
One is not better or worse...just different and feeds the local taste/texture preference.
It took me quite a while to get used to not having a garlic shaker on the tables when moving from NY to KC! We had the hot pepper flakes and garlic shakers, none of the so called "cheese" you find at Pizza Hut!"
Mark