In the past, my practice has been to ask my hosts what kind of pizzas they and their guests might like. It really doesn't matter to me what type(s) of pizzas they might want, although I would stay away from using starters and preferments because of the complicated logistics, especially if I have to fly to my destination, as has usually been the case. In one instance, one of my hosts gave me a dough recipe she wanted me to try. Otherwise, I stick with straightforward recipes like the Lehmann NY style recipe, which is always a favorite, especially the 16" size, or Big Dave's Old Faithful recipe (which seems to be more popular among kids). I have also made Neapolitan style pizzas using 00 flour. If my hosts don't have a pizza stone, I bring a few pizza screens with me (which usually leads to my suitcase being opened by airport security personnel). I buy as many of the ingredients I will need at the other end, except for 00 flour and 6-in-1s that I either bring with me or order in advance for delivery to my hosts' homes.
Today I would bring my laptop with me, or else use my hosts' computer, to be able to access recipes on the forum and use the dough calculating tools and November's tools, and print out whatever I need. I'd rather show off that capability than my pizza making skills.
If I had to pick a single favorite pizza for the above purpose, even for a friend that is local, I suppose it would be the Lehmann NY style. I have made more of them than any other style and it is the easiest for me to make.