I've come to see trying to define 'correct' pizza as impossible as trying to define the one truly authentic Mexican cuisine or Cajun gumbo recipe- at this point there have been so many divergence points from the original source material that you should stop worrying about what's correct and just go for what you think tastes good.

I've not been able to stomach Chicago-style deep dish pizza since the swim team years when I was in the pool for four hours a day and needed the calories, but I defend its right to exist. And some of the Pizza Hut- Middle East offerings genuinely scare me, but if that's what people there like, then more power to them. Anything else, I'm generally game to try as long as I can avoid pork & beef as a topping (Haven't eaten either since about 1999). Tuna pizza in Germany wasn't a bad way to try to get some alternative protein in the land of pork sausages.

Just take whatever crust type on hand and cook it properly. I've actually given up on the promising Mellow Mushroom chain over here because their crust always seems to be overly soggy in the middle.