I've had a weird time explaining "Louisville Style" pizza to outsiders or that Louisville is a bit of a "pizza nexus" where all the styles of pizza meet and mingle. No matter the style of pizza that I want, I can find someone to sell it to me. But the "home" style that Bearno's/Wick's/Boomboz/Impellizerri's (RIP) build I don't know where else to find that and describing it is tough. ("It seems thin like New York style, but it is thicker than that because it has to hold all the toppings not just cheese and maybe pepperoni, something truly supreme like half a deli and a full salad. Yet it also isn't crispy like a cracker like Cincinnati style or [shiver] St. Louis style.") I found a pizza place one time in DC that was really close. I don't know if I could find it again. I've also lived in pizza deserts on the West Coast where the choices were nothing but Papa Johns and Pizza Hut for miles (both headquartered in Louisville, which is its own weird thing; truly a "pizza nexus"). So many cities think they know what pizza is and what the best kind is. Not everyone believes me that I think Louisville figured it out: the best kind of pizza is always whatever kind of pizza that you want today (feel like Chicago style or Detroit style or New York style today? go for it!), but the second best kind is a hybrid inspired by all of those and has to go toe to toe with all of those that I don't think exists anywhere but Louisville. I don't expect many people to believe me that have never lived in Louisville, and despite the big power chains being from Louisville, there's nobody who has felt like exporting "our" pizza and no one even knows there is a "Louisville style". It's fascinating.