For thin crust? As little as possible even in portioned ball form. I'd also invest in a docker. (Short rolling pin with a handle and pins sticking out of the cylinder.)
Thick/Pan? Usually pre-made and rises in the pan. Topped per order.
Stuffed? A minimal rise in ball form, usually rolled and made to order.
Been more than a couple decades for most of my "za" experience so...Atleast that's what I remember.:D
As far as a Formula for things in general? Good sauce, good cheese and not enough to choke a horse, good dough, good sausage, modest amount of extra topping.
Went to Rosattis once here. 29.50 for a fugging pizza and the toppings were able to be counted by the piece. Nothing worse than paying 2.00 a topping and getting diddley squat.
Some swear by butter or oil in the pan, cornmeal, high gluten, AP or blends of flour, brewers, cake or dry yeast, black steel, aluminum or tin pans, deck, rotating deck, conveyors, coal fired, wood fired, electric, or gas ovens, etc, etc, etc.:crazy:
Personally I always believed and witnessed that if you find something that tastes good, is easy to execute and has a good cost % and you don't screw with things...you'll do well.