Ehh, I think there's 3 very different "schools of pizza"
First and foremost, I love a good Chicago deep dish. Something like Lou Malnatis, with a thin crust set up like a pie crust, then, with loads of toppings and sauce, then cheese, then more sauce. A good deep dish is about having a good buttery crust, good toppings, lots of cheese, and most important is awesome sauce. It truly is a "pie."
Secondly, is a the fold-able thin crust. Not the dry "cracker crust", but, big slices you can fold in half, somewhat thin, seasoned, cheesed, and sauced. These are a balance of all the ingredients. Usually they are cooked very hot, and not very long. Around me, this is the "Slyce" Coal Oven pizza place. It's probably the closest I've had to real NY or Sicilian pizza. It's very good, but a completely different animal from the deep dish.
Thirdly there's the "cracker crust" that some of my friends love. This is my least favorite style of the 3 schools of pizza. It's essentially "bar pizza", tasty when your drunk, but otherwise, not really that great. Biting it is like biting into jawbreakers. It's tasty, but, not nearly as soft as the other pizza types. Often this has more seasoning vs the other pizza types, and it's always dry, no matter how much sauce. It makes me so damn thirsty that the thought of it is enough to realize that i will only eat it when I'm drunk.
Sure, there is "stuffed pizza, which is essentially, a big variation on the whole deep dish thing. Or there's Fast food pizzas which essentially, is like the thin crust, but, with thicker crust, less sauce, less topings, and imitation cheese.
Anyhow, I love me a good Lou Malnatis or some Slyce. I assume whenever I decide to visit NYC, that I will be able to review very favorably some NY pizza joints.
The pizza that the OP brewed in his oven, does not appear to be very appetizing...