My college roommate stumbled into running a couple of pizza places a bit over 20 years ago. He went with flat-rate pricing, because, honestly, pizzas are really cheap to make.
$9.99, any toppings (within reason). I think they were 16 inches (only one size as well). I’d go up to visit from time to time, and he’d tell me to make myself a fucking pizza. The dough was proofed and the toppings at hand. Not sure what the health department would think about that, but they were very good pizzas.
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A lot of people are surprised that pizza places don’t use gloves, but the health depatment only requires them with ready to eat (RTE) foods, (think salads, fresh fruit, etc) or with already cooked products. Pizzas are usually cooked around 800°F (425°C) so any bacterial contaminants on the food before cooking are obliterated in the oven
Unlike my inability to spread toppings on a pizza with any efficiency. I’d sometimes end up with a side-heavy pie because all the cheese moved over there in the oven.
