I'm not saying it wouldn't be good, I love garlic/onion. It's just that around here you can get a good pizza in only one place, which is tough for a transplanted Philly Boy. I'm just trying to keep myself in good pizza, which is to me, a very specific thing. I've spent the last 20 or more years learning to make the things I can't get here, Homemade italian sausage, capacolla, fresh pasta, mortadella, steak sandwiches with homemade Amoroso style rolls, calzones (a work in progress) and the list goes on. As for pizza, I can get nationalized product, but for the real thing I go to Richie B's or make it myself. Its enough of a challenge to make a simple, authentic (to me), pizza that I don't do too much experimenting unless its for a friend who likes a specific style or type (like Hawaiian).
I don't look down on experimentation or non-standard ingredients its just that I'm working on a particular style important to me. I was wondering if what I had read about garlic and onion powder was true, see Pizza Today, December 2009 on page 27. As for herbs, they are discussed in the same article and pose no problems, just onion and garlic. Additionally, I'm Neapolitan-American, like my favorite pizza style, funny how that works. Next is my peoples pie, real Neapolitan pizza, but I'll have to experiment to get around the 900 deg. F thing.
Oh, yea, I make good meatballs the family way, too.