Your favorite style of pizza?

I have a lot of favorite flavor combinations, but if I could only pick 1 type, I like to have a bite softened by sweetness - excitement, then comfort. Basically, this requires me to remove the olive oil and oregano (BLASPHEMER) from the recipe. I start out with my own special crust recipe that I bake at extremely high temperatures and then lower to get a cracker-thin and -crisp crust without charring, but with that smoky flavor. I use a special type of tomato, because I use a lot of salt and basil, and I don't want it to taste like ketchup. A thin layer of a grated, peppered hard blue cheese goes over the thin sauce layer. So, I have the smoke and texture of the crust, the sweetness and anise of the sauce, and the tart of the cheese. I finish it off with the next layer of sweetness - a few onions, a lot of 3 types of sweet, mild papers, a few mushrooms. The 2-and-2 works well.

Jam it back in, in the dark.