My favorite pizzas are really both. That’s the appeal of a super hot oven imo. In the right hands, it yields a crust that is simultaneously crisp yet supple. The trade-off is it takes skill and attention to get consistent results. IIRC, Mozza lowered the temperature on their ovens a while back for precisely this reason.
For sure! It’s a style that’s very popular as evidenced by the success of places like Milo and Olive and Stella Barra. And I’m obviously being a little melodramatic when I say “everything wrong with pizza” 
Back when there were fewer pizza options in LA, there was greater urgency to my complaint bc I didn’t want to see this style crowd out the alternatives. Now, however, there are plenty of places doing pizza the way I like it. Everybody wins!