elements of a good pizza

Sadly, many companies and establishments forget this.

Dough: does it rise, does it taste good alone? If it doesn't taste good alone -- it shouldn't be used.
Sauce: the right amount is tough, but taste is critical. If it's tomato sauce and no spice or flair ... don't use it. Sauce is very critical because you primarily taste it and the cheese.
Toppings: fresh, realistically cut pieces. I'm not going to be too harsh on Pizza Hut, but the salad and toppings prep worker may not eat these toppings, therefore have an understanding that a fist-sized tomato should really be sliced or diced, not quartered.
Cheese: mix cheese together to make a nice, tasty mix -- mozzerella, romano, parmesean.

Together, these elements make a great pizza that you'll order again.

Last night, a non-franchise pizza: great dough, nice sauce (limited, as it was a little lightly spread), good toppings and layered cheese. It was a good pizza.

East of Chicago: while okay, their veggie (a type that we limited/non-meat eating tend to order) has far too many olives ... many, many, many olives.