Cold pizza for breakfast is one of seven wonders of the world in my opinion.
I'll take a good, homemade pizza over a frozen box of cardboard any day. I think the last time I had a frozen pizza was over five years ago. I am in constant search for THE pizza dough like I search for THE chocolate chip cookie recipe. A deep dish pizza dough has to have crunch on the outside, chewy on the inside and has a bit of a "sour" bite in your mouth after. Thin or thick crust--the be all, end all to fine pizza is the crust.
Here's what doesn't work for pizza dough for me: soft dough after baking, drooping crust allowing all the hard work of "dressing" the pizza up fall into a clump on the center of a plate. Nothing is worse than staring at a naked pizza dough! Toppings are important, but I'm pretty traditional in my wants as far as that goes--sausage, onion, pepper, red sauce. What really takes a good pizza to great is how much raving goes on not the evening it is served hot from the oven--but the next day as breakfast!
Having been raised just outside of Chicago, I was smitten with the "deep dish" variety of pizza from an early age. If you have a food memory this profound, your quest for perfection will lead you down many paths in replication attempts--at least that's true for me.