My favorite pizza/wine combinations usually involve red wine. I'm partial to northern Italians like Barbera (Asti over Alba), dolcetto, lagrein, chambave. I prefer them youthful, without a lot of oak-- these for me stand up to & work well with most pizzas that I make. From the south, I like aglianico (from near Naples, of course!), salice salentino from puglia, ciro from Calabria, & Nero d'avola from Sicily. Frappatto is another interesting, aromatic Sicilian that works well.
Also, dry (bubbly) Lambrusco is fantastic- but it can be difficult to find as most shops don't carry it.
From California, Zinfandel is a favorite w/ pizza, especially in the hands of a good producer like Carlisle, or Bedrock.
Southern French reds from Syrah, caringan & Mourvèdre are natural fits for me, as well..
That said on red.... prosecco works too, as do dry rose, especially when it's hot!