The best pizza is...
filtered water, yeast, Caputo 00 flour and salt for crust.
San Marzano tomatoes, extra virgin olive oil, fresh basil and garlic.
de Bufala mozzarella cheese.
and wood fired at around 800F at less than 3 minutes by someone who knows how.
As Gusteau said in the movie, Ratatoulli, "anyone can cook" and I say anyone can make a quality pizza with those basic ingredients and methods and probably could not go wrong. If any restaurant is using anything of quality less then you are not getting the best pizza.
This is the secret formula...and thanks to all who agreed with me abput Chicago-style pizza....good...but NOT the gift of the pizza gods!!!
The ingredients Davydd described are the magical ingredients for a great Neapolitan style pie.
... which requires the extreme heat of a brick oven.
When we moved here in '05 Dallas was a pizza desert. Since, many wonderful places have opened, all with brick ovens producing pizza a Napoli: Fireside, Coal Vines, Cane Rosso, Olivella's, branches of Grimaldi's, etc.
Blodgett-oven pizza is a different animal. A few weeks ago I enjoyed two wonderful slices at Mario's in Arlington, VA. (For those who know the joint, Lefty still works there - at 76!).
As for Chicago -- even though it is baked at a lower temp in a Blodgett -- what you call pizza is a completely
different animal, well deserving as a category of its own! Just please stop calling it "pizza"; it's a pizza casserole. And there is absolutely nothing wrong with that!
Think first of a porterhouse at Peter Luger's, then brisket at Franklin's; even though both involve beef and both are truly a wonder, who would deny that they are vastly different dishes?