One of the favorite pizzas I've had was from Caro Amico in Portland Oregon. They reputedly brought pizza to Portland shortly after WWII. They did a rectangular thin crust with a wonderful Italian sausage topping. My favorite pizza after I moved out of the Caro Amico area was Hot Lips Pizza, which is more of New York style or American. Thicker rim, soft center, not thick, and made with the best quality ingredients available.
I have had a number of other types, but Caro Amico was the one I tried to recreate when we started making pizzas in my home kitchen after I moved to the Philippines. Given some limitations in ingredients and my kitchen oven, we are far from their quality. Which has me trying different approaches and types of pizza to find ones I can make here and improve the quality of the end product.
Attached is a photo of an early pizza. We usually get the crust a touch browner, but this one was starting to darken the topping so it got pulled. Bottoms are generally crisp, and since I pre-bake or blind bake the crust, there is little sogginess from the toppings. But it is fairly representative of what we turn out.
Flour is Pillsbury or Gold Medal, which are the top end AP flours where I live, some 6 hours away from Manila. Sauce is homemade. Cheese is the biggest challenge. Filipino stores generally sell based on price point, quality is a distant second or third consideration. So finding better quality mozzarella is a challenge.
I will keep making this, but will move to a New York style when my Pizza Kettle for the Weber arrives later this month. Also will be doing Chicago Style Deep Dish, and I hope to do a cracker style (similar to the old Pizza Hut of the 60's and 70's).
Note: Upon reflection, I should have added this to the newbie section. My apology.