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Everything that everyone has had to say about St. Louis-style pizza above is true. It's wonderful and it's awful, provel is both sickening and transcendentally amazing, and Cecil Whitaker's is different and in some ways better than Imo's.

Really ... it just takes some getting used to, and after that it's addictive. I hated it the first time I tried it, loved it the second time, and still go back and forth. I'll usually go with New York or Chicago deep-dish, but sometimes I just jones for St. Louis-style.

I don't know if it's a national thing or a regional variant just available in certain parts of Missouri or what, but I'm aware of two non-St. Louis pizzerias (McSalty's in Springfield and Shakespeare's in Columbia) which serve their pies on a wheat crust by default. It's not a dark, dry wheat crust -- McSalty's, I believe, refers to theirs as a "honey wheat" crust. A little less crisp / more flexible than standard New York style, but about the same thickness. Best. Stuff. Ever.

When I read "Ohio Valley Pizza" above, I knew immediately what you were talking about but there is only one chain who prepares it in that way these days, DiCarlo's. About 20 years ago there were several copy cats but they have long since closed down.

Honestly I'm not sure that the Ohio Valley deserves it's own pizza style category, but if it's all we've got we'd better hold on to it I suppose.

I must also comment on the RI Pizza Strips - aka bakery pizza or party pizza. It was always served at birthday parties as a kid. It's simply pizza baked with sauce (no cheese - maybe a sprinkling of romano) and then sliced into rectangular pieces and served room temperature or cold. Heavenly. No one outside of RI has ever heard of this fantastic pizza. Such a shame. You'll find it in every Italian bakery in RI and in the grocery stores as well.

Caserta's, as someone mentioned, is another great pizza place in RI. We get ours well done. The pizza is a little on the thicker side (if you get a medium or large). The small tends to have a thinner crust. also not to be missed at Caserta's is the "wimpy skippy" (or spinach pie). Every single person that walks in to eat at Caserta's orders the wimpy skippy, in addition to their pizza. Twin's Pizza in Pawtucket is also great. Man, all this pizza talk makes me want to fly up to RI and eat!!!

The wonderful thing about growing up in New England/Northeast is that there are an abundance of pizza places and you really have the ability to get a variety of styles.

To the Houston poster, Chicago stuffed pizza does not have two crusts. It has one fairly thin pie shaped crust. It is not filled with sauce and toppings then topped with cheese, it is done like this: A thin layer of crust with plenty of fresh cheese and topping, almost two inches, then sauce on top. The sauce on top is to keep the cheese from drying out as the pie is so thick. This isn't a eat and go pizza, this is a sit down meal. Many can only eat one slice as it is so thick and filling.
This is the same if you have Lou Malnatis, Gino's East or Giordano's. I don't know how you claim to be a native Chicagoan and post that. I also don't know how a place called serious eats can print misinformation. I just had Giordanos three nights ago and eat at Malnatis, my favorite, at least monthly.

Here's another vote for Binghamton, New York's "sheet pizza"- I moved away from the area last year, and what I wouldn't give right now for a couple of slices from Nirchi's. As regards Old Forge pizza, all I can say from having lived in the area at one time is- yuck.