I prefer a thinner crispier dough on the edges of my pizza but I want to be able to fold it a little in hand. A good red sauce is important, if the sauce is tasteless it brings the whole slice down. I've had some white sauce or oil based slices but can't say I would go out of my way to try them again.
From there, the world is your oyster. I really enjoy all sorts of pizzas but I have never been a picky guy. I'm particularly partial to local specialty pizzas.
I grew up with both an Italian-American pizza place as well as a Greek-American pizza place in town. My uncle would bring me out to eat every once in a while when I was around seven or eight and slip me some cash. We bonded over diners and eateries including plenty of pizza spots.
I would like to take a minute and shoutout the
Poly Dough thread on Permies. I have read that some folks including Paul have made pizza with it!