A “pie” is a pastry crust with fruit in it (usually).
A “pizza” is a bread-based crust that traditionally is served with a sauce and cheese topping.
Just saying. (A south-sider that would never call a pizza a pie)
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So…when the moon hits your eye…like a big pizza pie… 
Hold the anchovies
Best wishes
In my experience, “pie” is an East Coast appellation that’s taken hold nationwide in the last 20 years. (Like how “jab” has become what a vaccine is called. It’s a “shot”).
I grew up on the South Side of Chicago, eating local pizza my entire childhood. Never once did I hear it called a pie. I recognize that’s changed, but “old man yells at cloud” and all that.
Enough of this silly discussion of Chicago style pizza, Detroit style beats ‘‘em hands down! Buddy’s is the best! 
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Do not forget the regional preferences in barbecue and chili.
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At a boy Elk explain it to them…
Best wishes
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Texans and their brisket vs Alabamans and their pork. And don’t even get me started on the sauce varieties.
Regional specialties are a big part of what makes America so great. Let us all hope they hold.
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I’m not about to criticize any style people like. Not even Imo’s in St Louis, although it is not to my taste. Life’s too short to worry about what other people think.
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Well said
I’d had brisket in Southern States other than Texas and frankly felt it wasn’t something I wanted on my “go-to” list of tasty foods. My wife and I went to Austin this past December, and between the brisket and the Wagyu I was in beef Heaven! 
Bless the hearts of the good people of Texas - they know how to do beef! 
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When I die, and my kids inherit my pizza cookbooks (And there are many. Oh, so many.) they will find that their father crossed out any reference to “pie” and handwrote “pizza” in the text.
This is 100% true and I refuse to apologize. Except for maybe missing a few instances.
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I know someone that wrote a book about being 99% true
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So did anyone visit the pizza audio room, with the amazing pizza
turntable? With the irresistible taste…
Best wishes
Sorry. I was unable to make AXPONA this year and while my audio experience is rather limited, my pizza experience is not. I’m done talking food, promise. (Remember though, when Weird Al contacted Kurt Cobain about doing a parody, Cobain’s only question was “it’s not going to be about food, is it?”, so food has a long and storied history in music discussions)
I’d have liked to get to hear the Magnepans but all the scuttlebutt I’ve read said they sounded terrible due to poor setup/synergy. And it sounded like the PS Audio room was always packed, so that would have been a non-starter for me. I really need to get one of the Technics tables here on a trial and see if it’s truly superior to my PLX-1000. But mostly I wish I could have met you all in person. Someday.
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Pie is a New Yorkism, yes. Even being a native NYer, I agree with you about calling it pizza. While it certainly looks like you have me beat in variety and likely skill, I do okay with a simple recipe from Sam Sifton years ago in the NYT. On a pizza stone, of course.
“Not even Imo’s in St Louis,…”
No, IMO’s is fair game.
That cracker crust and nasty excuse of a substance they try to pass off as cheese on their pizzas…just nasty.
We lived in and enjoyed St. Louis (West County) for eight years, but not that “pizza”.
Thankfully, the wonderful Italian food on “The Hill” more than made up for the abomination that is IMO’s.
We were just at Malnati’s Lincoln Park mothership Sunday. Nice to have choices, no need for favorites with so many great options.
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We just had the best red wine- braised brisket in Taipei, Taiwan!
I think a bottle of $70 French wine definitely helped. 
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Imo’s is a truly unique style that only exists in St. Louis which is why it interests me. That Provel cheese is…strongly flavored, shall we say. I think it’s mostly a mix of Swiss and Provelone, but I’m not 100% sure of that. Not my cup of tea, but I definitely wanted to give it a chance.
“Provel (/proʊˈvɛl/) is a white processed cheese product particularly popular in St. Louis cuisine (that is a combination of cheddar, Swiss and provolone. Provel has a low melting point, and therefore has a gooey and almost buttery texture at room temperature“
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