Most of these I don't know - we don't have these named varieties in the UK. So what is a Grandma?NY style, Sicilian, Grandma, Detroit style, a Philly tomato pie, New Haven style, Quad Cities style, Greek style, cracker crust, St. Louis style, Chicago deep dish, Chicago thin, Chicago stuffed...it's all good!
Cheese under the tomato sauce - I never heard of that!
Then there are those that have unique toppings.@morning glory - Google's ok, but to me, the point of a forum is to talk and share back and forth. That way, you get a little more personal (dare I say, biased) input.
Anyway, where some styles depend on the dough recipe or the finished crust, and some styles depend on a type of cheese, and some styles depend on the preparation, and some styles depend on all that, California style kind of does away with all that and just focuses on toppings.
On a California pie...you want hummus on a pizza...put hummus on there! You want corn and prawns, roasted beets, charred lettuce and fruit salsa ...put it on there! Anything goes! The less traditional, the better!
I've always been of the opinion that there's good food and bad food, and that it doesn't pay to get caught up in some kind of militant authenticity exercise, but at some point, that stops being pizza and just becomes "flatbread with stuff on it." It's total chaos!
As I said earlier, my own tastes are pretty simple, so when I look at a pizza with cabbage, hazelnuts, and starfruit on it, it really has no appeal.