If I eat pizza out at a *good* pizza place (meaning staffed with Italians who've bothered to ship a pizza oven over from Naples), I favor the classic Margarita, or some variation on that. Crust on the thinner side.
(In Atlanta, that means Varuni in Morningside or Antico Napoletana off 14th, near Georgia Tech).)
Mostly I make pizza at home, though. My daughter has ballet on Fridays, and I pick her up at 5:30 and we'll stop by the store to get "the stuff" (Whole Foods, usually) and bake a pizza when we get home.
It's Friday evening, so we just get the pre-made pizza dough, use marinara sauce (not "pizza sauce" which is too sweet, usually), fresh whole-leaves of basil from the garden, Genoa salami, fresh mozzarella (we usually get ours from Star Provisions, a local deli), sliced olives, mushrooms, and sometimes artichokes. Bake at 500ish for 8-10 minutes; it's a thin crust, and we bake it on a kind of perforated non-stick pizza pan which I *love* (much better than a pizza stone).
In the past, I have built a pizza oven (out of terra-cotta blocks), but as you can imagine, that's enormous overkill for home pizza making; it has been disassembled, as it did not spark joy. I'll leave Serious Pizza to the experts with vowel-ended names.
DH
ps. At some point I plan to try a Dutch Oven pizza while camping. The fam has a big (10 day) expedition coming up in April; I may try it then!