I am not sure. Too many people get their pizza just from the big chains (e.g. Pizza Hut/Dominos/Pizza Haven) and not enough from the small family owned pizzarias.
Generally when it comes to pizza from the pizzarias you generally get a fairly thin, crisp crust (not wafer thin though) perhaps unlike the typical new-york style droopy pizza which my mate always raves about.
As for toppings, perhaps a different approach is needed over here. There is a tendency to try and put as many things as possible on top of a pizza rather than trying to keep it simple with a small combination of ingredients that go together really well.
However I am partial to the Australiana (tomato sauce base, ham, mozarella, some onion (optional) and a couple of cracked eggs on top).
It's a bit like mexican food over here, people only have the mexican kits that you make at home, you know the ones that already have the tacos/tortillas/sauce/seasoning. There are not many mexican restaurants over here so a tiny tiny minority have had (I hesitate to call it authentic, since how would I know what authentic tastes like?) the closest you can get to authentic mexican here.
