Hard to say which style is my most favorite. Top contenders are a thin crust with minimal sauce, a nice mix of cheeses and some anchovies baked in, with fresh tomato slices put on after it comes out of the oven but before it hits the plate, with some crushed red pepper sprinkled over it. Or a simple pepperoni version.
Thicker, more bread-like crusts I like mushrooms, black olives, extra garlic, anchovies again, maybe sausage, maybe not, and oregano.
There's a place here in Salt Lake, Wasatch Pizza, that offers 'designer' pizzas, like pies with smoked salmon, capers, pinenuts, or maybe artichoke hearts, grilled chicken with a creamy white alfredo type sauce. They've been good the times I've had them, but I tend to prefer more traditional, classic combinations.
When the weather cools down in a month or two and I can stand to have a rocket-hot oven heating up the kitchen, I have GOT to try making my own.