A good pizza should be about balance, and the DOUGH definately matters!
You need a good dough that has had had time to develoth a ch It must be crunchy outside wip properly, and has some flavor from the yeast. Oven temp is vital for a proper pizza crust as well.
You don't need extra cheese, you need GOOD cheese! A good creamy fairly moist mozzeralla, and a properly aged parm work well together.
Sauce should be made from quality tomato's with very little added to them, and not cooked beforehand. tomato's some salt, and pepper, and some good olive oil male a great sauce. I also like a little garlic oil added, and will use a bit of onion powder at times.
Basil is a must! Fresh is better, but dried works well. It just gives a slightly different flavor.
Toppings. I stick to no more than 3 toppings per pizza. It is about balance and tssting all the ingrediants.
Favorite 3 topping pizza, pepporoni, mushroom, black olive.