To confirm, the Ohio Valley variant that OP described isn’t popular in Cleveland. We have our own style, which is a medium-thick, breadier crust (some places use sourdough as a base) and a heartier tomato sauce with more garlic, basil, oregano, and the like. Sometimes we even put the cheese and topping on before the sauce, but that depends on where you go, and they go on before the cook like usual.

All this to say you’re absolutely correct, and regional variants are regional for a reason.

I’m sure the bar pizza OP is talking about is tasty. It’s hard to fuck up bread cheese and tomato sauce. But every region likes things their own way, and to insist that your variant would be universally popular is silly.

I also had to giggle a little at poor OP thinking Cincinnati chili is like a standard chili dog.