Kenji López-Alt spent 5 months studying Chicago thin-crust pizza
Native Chicagoan here. Not <i>totally</i> a snob, but getting there.<p>I didn't usually encounter really crispy crust growing up, but I'm not saying it's wrong. He does a lot of things here I've never tried, but now I'm going to.<p>I had an Ooni, and after 5 or 6 meh attempts, I sold it. I also exited the r/ooni subreddit. I'm also out of love with the Neapolitan style baked at 700F+. Come at me.<p>I think a pizza steel preheated in a kitchen oven at 500F gives you a perfectly good pizza, and the fact that you can slide out the oven rack and use gravity to launch the pizza off the peel makes it a total win.<p><pre><code>  (On r/ooni, they advise turning the heat down or off when you actually launch. I'm going to try blowtorching my pizza steel to 700F, just to simulate this process. Stay tuned.)
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On the intersection with computers: the early Apple people used to go for lunch at Cicero's Pizza. It's still around and Steve Wozniak still goes there.