Most optimal pizza type or style for home oven?
"Optimal" is a matter of taste and opinion with regard to this question.  I am not sure we can answer that. I would start with a calibrated oven thermometer and crank your oven, so you know what temperature you can achieve.  In my home oven, I can achieve a decent Neapolitan style pizza using a pizza steel and oven temps slightly below 260C (500F).  This is well-below the ideal temperature, but with a long pre-heat, and longer than typical cooking time, it works out well.  Alternately, there are thick crust sheet pan pizzas, deep dish pizzas (Chicago style), and pizzas that can be made in a cast iron pan...all of which should be easy to do in any home oven.