Most Pizzas in Iran is variation of deep dish or the chicago style, a good pizza you need to make a good crust and sauce, sauce is normally ketchup which is rather an insult to all itallians and the dough needs to be developed, for example to make it crustier u need egg white and to make it chewy and soft u would use egg yolk, yes most people making pizzas dont know nothing about making a dough or what kind of flour to use.
Although there are new places who come close, for example there is this Italian pizza place called Pizza Napoli who makes thin crust pizza with pizza sauce, I like their Chano which is thin slices of marinated steak with Blue cheese and recentley I had a very good deep dish in surprisingley Karaj which was non greasy and both chewy and crusty with good sauce and cheese. Rest though usually is rafeh kotty