I prefer to see bubbles in the dough with a slight browning on top. Someone here used the term 'leoparding' to describe it. I like the yeasty burst of hot air as you bite into it. If the air bubbles are browned, so should the cheese. This is the tough one, as it takes seconds for it to become overcooked and too dark for some people.
I live in Ct. and thin crust does rule, but when I lived in CA., if that could be accomplished, then that was fine with their thicker crust. The prevelence of white pies still leads to the fact that the crust is a very big part of what makes it delicious.
Sauce is essential to the flavor. I learned how to make a great sauce from scratch and that is very important. Basil, oregeno and other spices are needed to make it pop. A smidgen of sugar is okay just to cut some of the acidity.
My test of a great pie is the sausage. It must have a good flavor with a combination of fennel and black pepper. I prefer crumbled, but I constantly argue with my brother who wants his to be sliced. (He is wrong...
Above all, do not use canned mushrooms. Even out here, some of the big three in New Haven use canned mushrooms and this is wrong.
My advice is to see what the other guys are doing and figure out how you can do it better. Do not go into this business with the idea that your pie is as good as the the next. Make it so you can claim that your pizza is the best.
What type of oven are you going to use?