When I do my own, I'll give the dough a long cold ferment (I've done sourdough and preferment versions of a recipe I like, it's pretty simple just adds some olive oil, Flour Water Salt Yeast has a really decent recipe as well) and stretch it thin.

Sweet + savoury is a favourite of mine, one of the best was

• heavy herbed olive oil as the base, light
• caramelised shallots
• goat cheese
• prosciutto
• balsamic vinegar (good stuff preferred, but works with the thinner stuff) Did this with figs too, but you don't need it. As hot as you can go, had good results doing in one of my flatter bottom dutch ovens before.

Yeah I like Hawaiian, but it's way better with peameal bacon or streaky bacon than ham, even better with pickled jalapeños or some other hot pepper

The classic one that my partner and I had when we where dating was

• green olive
• bacon The place is closed down now, but it had a really thin, almost Italian style crust, to me that's a classic pizza.

Don't eat a lot of frozen, it's good to have on hand like frozen dumplings as a quick thing, honestly as much as loblaw's sucks (Canadian grocery chain) their brand (President's Choice) makes some really nice pizzas, or Dr Oetker.

Tend to order takeout from local places over chains