@Samson I'm not sure where you get the idea that only deep dish pizza is served in the US?
Most places offer multiple different types of crusts: hand-tossed, thin crust, deep dish, etc. Some places specialize in one type. People have different preferences and this is the land of variety. It has nothing whatsoever to do with the difficulty of making it (making a good deep dish can really be more difficult than making a hand-tossed pizza) Depending on my mood, I'll sometimes make a really thin-crusted pizza (where I roll it out), other times a hand-tossed, and sometimes a deep dish in a cake pan.
Tossing your dough in the air isn't even the best way at all of stretching out your dough. You should more turn it in your hands like a steering wheel so you let gravity do a good portion of the work.
Pineapple tastes great on pizza, especially if you pair it with something spicy like red pepper flakes. And it gets its name because Spanish explorers thought it resembled a pine cone (at that time called pine apples) and it stuck in both Spanish (the fruit is called pinas) and English (pine cones had to get renamed, funnily enough) Both ananas (the Tupi name for the fruit) and pineapple were used in England, but like the VCR/Beta war there was a winner and a loser lol.
With my speech impediment, "pineapple" is much easier for me to say than "ananas" (which trips up my tongue)
