Rethinking my previous answer, I should have said the Clifford's Classic from Cliff's Cafe Tega Cay, SC, but that pie is long gone. Cliff's was a place we went 2-3 times a week and surprisingly was run by a guy names Cliff. Sandwiches during the day (perfect Club) and pizza at night except for Friday's or during winter, when the pizza oven ran all day. Clam Chowder was on Wednesdays.
Anyway, Cliff's was in a strip shopping center and he employed a bunch of teenagers and young adults over the years in the Tega Cay region (small golf community in SC). Cliff was an awesome guy, but he had a weird accent compared to the NC/SC crowd. Nonetheless, when it cam time to renew the lease on his unit, apparently the neighbor unit 'renewed' early and asked for Cliff's unit to expand and the owner complied. Cliff (20+ years in the unit) was not allowed to renew the lease with only a few months left. There was a protest, newspaper article and a going-away party, and members of the community helped move the equipment to storage in hopes of Cliff's 2, but regretfully it never materialized.
Clifford's Classic was a typical NYC crust, but a bit sweet - just right. The sauce involved at least one bottle of red wine for around 2-5 gallons of tomatoes (guessing. . .maybe it was 10 bottles. . . ) and the toppings were the typical pepperoni, green peppers, onions and mushrooms. While you could order any toppings you wanted, why wouldn't you just do the classic? The pizza was a tad sweet, but the onions and peppers made it a great combination. It was always cooked to perfection and was something I would pay $50/slice for today if I could simply experience it again. It isn't worth $50/slice for anyone other than someone who had it and misses it. It is the standard I try to make pizza by and I fail 100% of the time.
So, even though my previous post mentioned a bunch of pizzas I enjoy today, scratch that and without question Cliff's Cafe used to make my favorite pizza.