This reminds me of the time when WFO pizzas first came to Chicago, Illinois, back in the late 1970's. The number one complaint was: "My pizza is burnt!" As a resident Chicagoan, (since displaced to Manhattan, Kansas) I can attest to the fact that pizza lovers in Chicago at that time were not used to, or seldom exposed to, char of any persuasion on a pizza. Hence, if there was any char on the crust it was deemed to be burnt. With time the good people of "The Windy City" were educated in the different types of pizza, and today, char is considered to be just another characteristic on some types of pizzas. The amount of char on a pizza is purely the preference of the pizza maker, some like more, some like less, some don't like it at all. I will say this, if you have ever had an English muffin that was toasted, you probably ate something with a good bit of char on it, and for the most part, the char really adds a dimension of flavor to the pizza crust that just plain old "browning" can't provide. As for pizza char at the restaurant v/s char on a home made pizza, any commercial pizza oven worth having has pretty decent control, in one way or another between top and bottom heat (baking properties) allowing you to get a perfectly baked pizza with a controlled amount of char. Pizzas baked in a home oven, being a kitchen range, or outdoor/backyard WFO typically don't have all of the design features of a commercial oven to allow for this kind of control during the baking of the pizza, hence control of the char is somewhat more problematic, but more importantly, those home baked pizzas are a personal accomplishment, sometimes the end result of a lot of hard work and dedicated time to making a great tasting pizza with the tools at hand. This is why we see so much variation in the amount of char on home made pizzas, it's just the way it is, plus, one other important fact. When I make pizza at home, it is to MY liking, not my customer's, so if I just happen to like a lot of char, you can bet that it will be there by some design.
Tom Lehmann/The Dough Doctor