Sounds like what I make at home. I find the medium-thin crust perfect, and use of inovative and fresh topings is a must (it helps that california is such a large fresh produce grower and international hub. I'd be lyeing if saying that cheap fresh year-round produce isn't a huge plus for any venue of food). If you can saute up some italian sausage, mushrooms, garlic and onion in a pan, then throw it onto some homemade pizza dough with fresh-graded cheese, you'll never go back to chain pizza again. My favorties though are making ones with what I consider light ingredients, usualy with no or very light tomato sauce: IE: margarita style (no sauce, my thinnest pizza crust of the lot (I usualy make 2-4 at a time), chopped fresh tomato, chopped basil, and a mix of fresh graded parmesian and mozzerela), sauted yellow and red peppers (sometimes with onion in the saute for extra sweetness or a pepper/chille for some spice) with goat cheese (goat cheese sprinkled for flavor under a layer of mozz) with no sauce, etc..
I guess CPK (California Pizza Kitchen) is where the classification of California Style comes from. CPK is actually a very busy and popular chain out here with all the yuppies, they make good pizzas but are overpriced IMO for the atmosphere and service you get (you can go to non-chain "gourmet" pizza places around here, get cheaper, just as good if not better pizza, better salads, better/faster service (you know, the type where you don't think twice about tipping), and without all the noise and buzz of an "in" or "hip" spot). These non-chain places though are usually out here closer to the central city and away from the burbs where all the malls and CPKs are, so you know a good spot based on how insanely busy it is during prime-time lunch hour and how late it has to stay open to serve all the college kids (usualy 1 or 2am).
Edited for spelling, need moar coffee
