There is no one best pizza.
Different slices for different tastes, and different slices depending on the day.
Which is why a variety of local joints is a big advantage.
Different toppings depending on what’s leftover in the fridge.
Last weekend’s fridge clean out was leftover sauce, some mozzarella, the last onion slices, some bell pepper, pepperoni and fresh basil from the windowsill on a large homemade dough all for about $3. It was so good there none left for breakfast the next morning, yum.