I grew up on California pizza (NOT CPK, than you very much), which typically uses thin crust and blended cheeses (5 or more). When my family moved to Maryland, we had a hell of a time finding pizza that wasn't a sloppy mess. We often had to use forks and knives. Fortunately, we were tipped off to Railroad Inn in Bowie. It's gone now but apparently it's been re-opened in spirit someplace in Ohio (I think).
I eventually got used to East Coast pies, usually Three Brothers.