Among my primary concerns regarding moving to Switzerland is the availability of good pizza. Thin Italian-style pizzas are ok, but are there any good thick-crust pizzas like in the midwest? If Domino's is the best option, I could be in a world of hurt.
Can't say I've encountered Ohio-style pizza here, to be honest. Closest two things you'll come across is a frozen pizza I've found in the grocery store in Germany (can't miss it, don't know the name, but it has a giant red white and blue style box and something about american pizza on it) and Pizza Hut. Both are going to be pretty far from you, if you're in Zug, as I think they closed down all the Pizza Huts in Switzerland a few years back.
No thick crust, deep pan Chicago pizza pie. No Glasgow deep fried pizza crunch. Just Napoli style, thin crust pizzas and if you're really lucky, baked in a wood fired oven. If I had one criticism it would be that they're not truly Napoli-thin.
I've eaten lots of pizzas in Italy and found it to be ok, but not exactly what I crave. Pizza Hut might do the trick. I live in Boston now, which is a pretty bad place for pizza, but I've managed to survive.
Believe me I am a pizza addict and loved Papa Johns but I have adjusted. I found a great Italian (Da Gianni) place here in Basel and they make great thin crust pizzas that I now crave.
Sandy's Diner in Zug (used to be a Cindy's Diner) and Sam's Takeaway have more American-style pizzas. The ones at Sandy's were thicker than most you find here and were tasty. I've only seen the ones at Sam's while walking past, but they appeared to be deep dish pizza of some sort.
you are making me hungry, suddenly I need some super spicy buffalo wings and am craving a big ass popcorn (warm popcorn) with lots of butter from a movie theater (oh the hardships of switzerland -cold popcorn -wth)
Another option might be a pizza-like focaccia. There are a few italian delis that make these. They'll be thick crust, but they won't have a ton of toppings on them.
There a place in Geneva called l'Age D'Or (golden age), which is just on the other side of the Catholic cathedral from the train station. They do American style deep-crust pizza in two sizes, 6 and 12 inch. It's not Giordano's or anything but it's in the ballpark.
Mostly what we would call Pizza back home is called Quiche or Ramequin here.
Personally I've long since come to prefer the real deal: Neopolitan style. Interestingly the closest comparison with a real Neopolitan pizza that you find in the states is the Pizza Hut "thin and crispy". There's something very interesting that happens with the dough they use in Naples around the crust. Part of it is the cinders from the wood fire, but there's also the quantity of oil in the dough. It's really the best (and the original).
Also, there's a Portuguese bakery on Place Riponne in Lausanne which produces tiny 4" pizza's which could easily be from Chicago. And of course there's the brewery Café du Chateau at the other end of Riponne which makes pizza with brewer's yeast in the dough, which I believe is probably how the Chicago style pizza originated. There are still a couple of places in Chicago that use brewer's yeast, particularly Pizzaria Uno.
One funny thing about defining pizza is that Romans consider foccacia to be pizza, but in Naples they call it "foccacia", so there's some confusion. In Venice they pre-roll the pizza for you, so if you ask for a pizza you will get something that most Americans will think of as a "wrap". And you know, it's all really really good.