Kenji López-Alt spent 5 months studying Chicago thin-crust pizza
Native Chicagoan here. Not totally a snob, but getting there.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.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.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.  (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.)

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.