Wood-fired crust is preferred, but I wouldn't say no to a cheese-stuffed crust or one with a garlic-buttered crust either. I find that, if the crust is too thick, it takes away from the toppings. But too thin a crust and it won't hold up the toppings and generally just be bleh without the flavor from the crust to balance out the combination of toppings. So a right balance of thickness of the crust to the amount and type of toppings and/or sauces really makes or breaks a pizza. Some toppings, such as chicken or a garlic sauce, go better on a thin crust (not to say they're bad on a thicker crust, but they really shine on thinner crust) while classic pepperoni goes best on a slightly thicker, more bread-like crust compared to a thinner pie. Then one must also consider the cheese, and the grease from both toppings and cheese. Most pizzas also require a dusting of cornmeal on the bottom of the crust, which can subtly impact the taste and texture of the pizza, though this moreso effect thinner pizzas than thicker ones. Personally, I'm a fan of thin, wood-fired pizzas with chicken, bacon, mushrooms, olives and *gasp* pineapple! Toss those toppings on a sauce of home-made garlic sauce, and sprinkle it with mozzarella and cheddar. I also rather prefer garlic sauce to red sauce at this point, but I love garlic so it's no surprise. I'll add roasted garlic to my pizza if I can as well, even with the garlic sauce. I like being able to murder vampires from 500 yards upwind.