With no bad crust in the bunch I find it hard to name a favorite. Would have to go with a 'hand-tossed' New York style crust I suppose.
The best pizza joint close to my house (Serra's Pizzeria) has thin. Owned by the same Italian family since it was built 40 years ago. My uncle remembers working on the place as a young electrician. The son runs it now, but the old man is still in there a lot.
I hate olives, and don't care for anchovies but will still eat it - the damn olives are coming off with extreme prejudice though! About everything else is fair game - even Hawaiian. I usually just get their supreme - pepperoni, sausage, bacon, onion, and mushroom - but sometimes add jalapenos.
A MOD Pizza opened up close to my house recently and I think its a great value for lunch. Not as good as Serra's, but better than the other chains.
I do miss a good Chicago style - St. Louis is too focused on thin crust.