(My favorite slice? Hands down, no question, absolutely Massimo's on College Street in Toronto, a slice so good that I don't think I've ever eaten a slice of pizza one tenth as delicious, nothing even in the running. Truly in a league of its own. My mouth just flooded with saliva as I typed those words, and I'm presently 6,000 miles from Massimo's)
Link (via Kottke)
Variations, I believe, are found throughout the Midwest–from Ohio to Milwaukee to Chicago to wherever. I'd even go so far as to say that the "Chicago-style" pizza just above is really a variation of "Midwest-style." The Midwest style is round, thin, very crisp yet tender-flaky, and is party- or tavern-cut into the grid. Sauces and topping preference may differ from city to city and region to region, but this style seems to crop up often in the heartland.
(Image: Spanish Chorizo Pizza, a Creative Commons Attribution ShareAlike licensed photo from Avlxyz's Flickr stream)