I've said it before, possibly not in cyberspace, but in the real, physical world: pizza is all about the crust. The rest is easy. Truly easy. Crush some tomatoes, add some salt. Shazam! Sauce! Most toppings are sourced from outside. Really dedicated chefs will make their own sausage, or cheese, or roast their own red peppers, etc. But most just go buy the toppings. Really, how hard is it to get good cheese or pepperoni? It just takes some taste-testing. But I defy you to find a great pizzeria that doesn't make their own dough. The dough has to be tailored to the oven. If the dough is too wet, it will take too long to cook and you might have a burnt outside and a gummy interior. If it's too dry it'll turn crackery. The point being, if you can make a great crust, the rest should come easy.
2 Amys has a delicious crust. If they sold just the crust, I would buy it. The cornicione is perfect. 5/5. 100% good. Puffy, soft, chewy, and salty. I would describe it as meaty in some bread-like way. This crust is rolling in umami. Umami. That's the word of the day. Take that crust and put on some quality ingredients and you've got one hell of a pizza. photos for you: