Heh. Pizza in Italy is simple food for a low price. Like anywhere else in the world, there's a lot of variation. Also, if you're in an area with a lot of tourist traffic, don't expect a revelation. They can serve you bland crap and get away with it.
Here's a few notes:
In Rome in particular, you encounter the Pizza Rustica -- a big hunk of bread with vaguely pizzaesque toppings on it that you buy by the slice or by weight. Sometimes these are very good. Usually it's bulk sandwich food, with a wider variety of toppings than what you'd expect. (you can find it elsewhere too, but often the "pizza" moniker drops off).
In general, what you want is a small place, with a whole bunch of employees crammed around a wood fire, and a crowd of people ordering individual pizzas. You find one of those, and you'll get at least good pizza.
More elegant restaurants are a little trickier -- generally ask around. If you see on the menu a pizza margherita DOC (the DOC is important), they at least have the raw materials to make a proper pizza.
My tomato sauce:
(Chicken Stock!? Bah)
You're gonna be cooking the pizza, with the sauce on it, and using tons of mozzarella to balance the fat, so no need for fine tuning here: cook some canned tomatoes.
So crushed canned tomatoes
garlic
bay leaf
some red wine
some spices. (basil and oregano. Sometimes throw in fennel to keep people guessing).
Huy Fong brand Sriracha chili sauce
cook the ingredients.
