RE: Pizza type by region?
I grew up military, and have had good pizza all over the country. In Denver, CO it was a local pizzeria. I was too little to have high expectations though, lol. In Norfolk, VA it was Godfathers Pizza (I was even younger, so don't know about that either, lol). In Groton, CT it was a variety of small non-chain pizzerias, the best was run by a greek family who made the sauce, dough and cheese themselves.
In Astoria, OR it was Papa Murphys, a Take & Bake pizza place which to this day is one of my faves. In DC I have not found a favorite, other than the one I make myself. In Ann Arbor, MI, it was a wood fired pizza at Macaroni Grill, topped with pepperoni, roasted garlic, spinach, banana peppers and fresh mozzarella.
I have honestly had only one *bad* style of pizza, and it's St Louis Style. You have to be raised on the cracker-like crust, topped with the Italian version of Velveeta (Provel) in order to even want to pay for something that is to me worse than those $.89 frozen pizzas.