With the ingredients, place a normal amount of cheese, the selected ingredients and then another layer of cheese on top of all the ingredients. This is specific to dominoes, but yes, ordering more cheese usually means more or much more, depending on where you order it. For others, including myself, the litmus test to determine what a pizza really is and what isn't is a little more rigorous. Meanwhile, a slice of sauce and cheese can simply be called “pizza with mozzarella”, because it lacks basil and, therefore, is not technically a margarita and because there is no tradition of baking only mozzarella alone on dough, so it is implied that it has sauce.
No matter what your favorite recipe is (or even if it's absolutely necessary to use premade pizza sauce), there's a secret ingredient that guarantees that Parmesan cheese will be even better. During training, I was given a scale and, to cover a pizza, I had to use it until I could see the right amount with my eyball. So what is the best mozzarella for pizza? The best mozzarella for Neapolitan pizza is fresh mozzarella made with cow's milk (Fior di latte) or buffalo mozzarella (mozzarella di bufalo). I can understand why people are inclined to give pizza that name; they are people who think it needs more ingredients.
This isn't to say that New York-style pizza is better than any other style in the country: Chicago deep plate or tavern-style, Detroit-style, Sicilian also known as grandmother, alias pan, grilled from Providence, just that it's the most ubiquitous. When I worked at Pizza Hut, if it said extra cheese, it would say what the recipe said should be the amount of extra cheese. Flour, yeast, mozzarella cheese, white sugar, tomatoes and onions are also common ingredients in pizza recipes. If he wrote to me, he would tell his boss that I disobeyed a direct order because I knew what he told me to do was wrong and Pizza Hut's policy said that you should never put less or more than what the recipe asks for.
Cheese, from the co-founder of California Pizza Kitchen to the Brooklyn cake guru and one of Italy's top pizza experts. That honestly seemed strange at the time, but it makes sense now, especially after years in Italy, where “red” pizza topped with a layer of tomato sauce is quite ubiquitous.