For me there's only two ways. Hand tossed Napolian/NY style. Or semolina crust rolled out thin with a rolling pin cooked crisp like a cracker in an extremely hot or wood burning oven. Was in Chicago last month for the first time and tried their famous deep dish. Totally wasn't good.
Deep Dish is for hacks. Thin, crisp crust...distinctive sauce and not too much cheese...that's Pizza.
I like a Pizza that actually tastes like something, where the chef says "this is what my pizza tastes like"
All these ridiculous creations are just the old "more is better" in action.
