Who charges twice as much for a thin crust? Where are you getting your pizzas??

If you want food calories per dollar, have some oatmeal or eggs.

Flat crust is about the pop of fresh sauce with crunch underneath and maybe some arugula. When I want that, I am paying for the lack of crust and the art it takes to get that (FWIW I think Brooklyn is actually thicker than what I remember of the real thing)

I find flat and thin crust pizzas much easier and healthier for me to eat. You get what you pay for stock lock and barrel.

toppings on cardboard....

Wood fired, thin crust and no more than 3 toppings is a license to charge sky high prices. But people seem to like it. Even if they do get better value at Uncle Fatih's or Fresh Slice, you won't convince people who don't want to be convinced.

The only major cost on pizza in cheese. Everything else is cut pretty thin.

With thin crust, the ratio changes in favour of more of the more costly ingredients (toppings) and less of the cheap bad for you (crust). Your math is faulty, thin crust wins.

Great comment!
Surprised to see it here - this paper is gaga about certain wildly overrated purveyors of the Napoli ripoff.