What ever style you choose stick to one and perfect it ! and then keep tweaking this is the only way the that you can then create a perfect pizza.
Neapolitan pizza
Regarded by many as the best style of pizza, and according to the rules proposed by the Associazione Verace Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer’s yeast, salt and water. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire. When cooked, it should be soft, elastic, tender and fragrant.
Rome style pizza
Roman pizza-making has no ‘Associazione’ so you can find a wide range of different pizza doughs. As a general rule, however, Roman dough is made with flour, water, yeast, salt, and olive oil. The addition of olive oil is crucial because it gives the crust more weight and flavour, and allows the dough to be hand-stretched out wide and thin. Roman pizza dough often uses a tougher wheat as well, so the pizza base does not lose its chewiness. It generally has a thicker base than Neapolitan and can have alot more innovative types of topping
Sicilian style pizza
Means different things to different countries in the USA this pizza typically prepared square with a variety of cheese and the pizza dough is over an inch thick, and has a crunchy base, and an light airy interior. But in Italy traditional Sicilian pizza is often thick crusted and rectangular, but can also round and similar to the Neapolitan pizza ! It is often topped with onions, anchovies, tomatoes, herbs and strong cheese such as caciocavallo and toma. Other versions do not include cheese.There are many differences in preparing pizza even among the different Sicilian regions of Palermo, Catania, Siracusa and Messina.
New york style pizza
It has big, wide slices that encourage folding. Ordered by the slice or whole, they are most often light on the sauce and heavy on the cheese. Baked in coal or electric ovens, the New York version boasts a crunchy, yet pliable crust.
New Haven style pizza
Using oil or coal-fueled ovens reaching temperatures topping 600 degrees, is has a charred crust. The typically misshapen pizzas are lightly topped with ingredients such as tomatoes, cheese, and sometimes clams, delivered on wax-covered sheet pans that offer a rewarding crunchy and chewy texture
Chicago-style pizza
The most famous of these is known as deep-dish pizza. The pan in which it is baked gives the pizza its characteristically high edge which gives a lot of space for large amounts of cheese and a chunky tomato sauce. Chicago-style pizza has to usual sub styles in a deep-dish style and as a stuffed pizza.
St. Louis
The St. Louis-style pizza is cracker thin all the way around, cut into squares (referred to as a party cut), with toppings that stretch all the way to the edge, a sweet sauce, and a regional cheese called Provel (a combination of cheddar, Swiss, provolone and liquid smoke).
Lahmajoun
Also know as Armenian Pizza or Turkish pizza or Lebanese pizza or Syrian pizza or Arab pizza
Is a oval shaped, thin piece of dough topped with minced meat (most commonly beef or lamb) or minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin and cinnamon, then baked in a wood bruing oven with no cheese.