How do you like your pizza

Hand stretched, slow rise dough, cooked on a brick in a 600° oven. None of those pans on conveyor belts. Sauce that has enough basil to give it a bit of a bite. Cooked just past golden brown to be a little crispier. Toppings depending on what I want that moment.
After the service, and before I went to work for Pennzoil, I worked in a busy college town diner/pizza shop. I got pretty good at pizza making. The boss drove a GTX and raced a '68 Charger.