I ate my first pizza over 40 years ago on my first visit to Italy and I've been eating them ever since so now I've become very picky about my pizzas. Pizza Hut should be sued under the Trades Description Act - those disgusting things they sell bear about as resemblance to a real pizza as horse manure does to caviar. A proper pizza should have a paper thin, crispy pastry base onto which the cook lovingly spreads tomato sauce and Mozarella cheese. Then he arranges the toppings, which can be anything your heart desires. It should then be slid into a wood burning oven for a few minutes. When it is placed on a plate in front of the eater, he (or she) should drizzle a little spicy oil over it. When you cut into it, the base should be thin and light with a slight resistance to the knife, and a moment later to the teeth.
Pizza was first created in the Naples area and the base is traditionally thin because the people were so poor they had to make their flour go a long way, though they had plenty of tomatoes and cheese. If the base thin enough, even a diabetic can enjoy it without the BGs going sky high - though they will rise a little.