I like pizza as much as the next human being which is pretty universal. Upon moving to Chicago though I discovered the beauty of the deep dish style which is really more like pie. Thick defined layers of flavor where you can truly distinguish the sauce (best when it's on top, chunky, fresh, just barely sweet. Toppings baked in the cheese, or at least under it. I love how it satisfies after 1 or 2 slices, whereas I always end up eating another slice of thinner crust pizzas until it's gone. I prefer deepdish with a thick cornmealy crust (idk if they actually use cornmeal). Crust is most important factor to me, then cheese quality (only mozzerella), then sauce. I love NY style but my biggest gripe with thin pizza is the sauce is like a paper thin layer, so little sauce (the healthiest part of pizza). Favorite toppings in general: garlic cloves! spinach, tomatoes, green pepper+sausage or pepperoni, though I'm usually a sucker for specialty pizzas because it's probably the most universal food. Also try sicillian/stuffed (or detriot style) pizza if you can find those. Pizza is art, love, life... deep dish also inspired this song:
On the topic of papa johns and chains, I worked at a papa johns so let me know if you have any questions, it was fun though I did delivery. Instore are typical slaves especially if it's busy, they were always begging everyone to give up there life to become a shift manager for that extra 1$/hr, I assumed the point was to get experience, not to build your future there. Whenever people complain about a lack of benefits at pizza/sandwich/whatever shop I get pissed because they could just apply at the other better competitor, you are going to have an advantage over the inexperienced hires, but I guess this might not be an options in the middle of nowheres. BTW papa john sold his hotrod in high school to fund his pizza endeavor and turned into the frat bro of pizza chain industry, he recently threw a hissy fit over a tax increase on his mansion estate. I also met a guy hut hunts exotic animals with the Jimmy John, bastards founding everything.
Anyway at papa johns always ask for the pizza well done, one time through the oven doesn't truly bake the crust (as with lots of small joints that throw a preheated slice in the oven for under 5 minutes) unless you love chewy. Easy way to fix this at home is to bake it on a hot pan til it's crispy, this is also the Best method for reheating leftover pizza. Papa Johns is decent though, mostly natural, but the preserved meat is weird like most chains though. I got the 10$ large pizza hut deal with buttload of toppings, pretty okay, but I scarfing down the entire hand tossed in one setting made me debate the true value of the promotion. Same with dominoes super cheap medium pizzas which is easily a small, but at least they improved there recipe 3 years ago, before then it was the blandest pizza ever.