Style: New Haven
Where it thrives: Connecticut and "artisan" pizza places throughout the country with a surplus of arugula, wood ovens, and no other name to call their style.
Distinguishing qualities: Thin, foldable, floppy slices that totally aren't New York style, you JACKASS, because this isn't New York, and it's called apizza. Crust with ciabatta-esque qualities and cheese/sauce going all the way to the edges. Sometimes, clams on top, because Connecticut.
A great example: Modern Apizza in New Haven and Apizza Scholls in Portland, OR.
Ranking rationale: Really, this is so close to New York style that it's almost redundant. Also, seafood on pizza takes a pretty big leap of faith if you're not from Connecticut.