There are stylistic differences on these tavern thin crust styles across the upper midwest region. When I hear "chicago thin crust" I don't expect it to be 1:1 equivalent w/ columbus style pizza, st louis style pizza, etc. I assume Kenji knows this as well, as for instance I know he's talked about st louis style in the past.

Granted the non-paywall link hasn't loaded for me yet, so for all I know he claims the entire broad-country style was invented in Chicago. In which case, yes I agree with you.