The first one has a limited number of "coded" pizza's:
Margherita
Napoletana
Marinara
Prosciutto
Prosciutto e funghi
Capricciosa
and a few others.
The second one is whatever floats your boat or "everything goes", normally there are some 10-15, maybe 20 "standard" pizza types in the menu of a pizzeria, but you can usually ask (within reason) to add or remove any ingredient, basically anything that is edible (and salted, NOT sweet) can be used.
Pizza with peperoni (peperoni are "sweet peppers") is "border line", though what in the US is called pepperoni pizza (i.e. with salame piccante, no peperoni anywhere):
is usually "accepted" (IF the salame piccante is available, which depends on where in Italy you ask for it, you will always find it in the south, not so commonly in center/center-north)).
Also it depends on the integralism of the pizzeria personnel.
As an unrelated note, in any "normal" bar you would be frowned upon if asking for a cappuccino any time past - say - 11 AM.
Of course this does not apply in cities where there are many tourists, where it is not so rare to see people eating a pizza while drinking a cappuccino. (personally the mere thought of this sends shivers down my spine)
Pineapple pizza gets a bad reputation because it is usually prepared with absolutely no cognition of food flavor interaction. You cannot just put sweet on top of sweet on top of sweet and expect to serve it in a sizing as big as a main course without people complaining about it.
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