I like thin crust, enough veggies to be almost classified as a salad, and damn near burnt to a crisp.
Thin. Lots of meat and anything spicy
Yes.
Correct answer. There will be a lot of “no” if someone is a dick about it. “Hurr here’s your dogshit pizza with actual bull-semen for sauce lololol thought you liked all pizza smugface.jpg”
But for regular, accepted pizzas ; gimme anything.
Pan crust. Pepperoni, Italian sausage, onions, black olives. Extra cheese.
Last pizza I had was a thin crust with pesto instead of tomato sauce, topped with ground beef, pineapples, feta cheese, and bruschetta. It was pretty okay
Bread on top?
Chicago style. Give me a Bundt cake with toppings.
Hawaiian with large chunks on a white base, thin crust, slightly burned. Fold it in half and eat it with one hand NY style
By someone else. Usually I’m the one who makes the pizza.
Nobody makes a pizza more to my tastes than me. ;)
But food always tastes better when it’s cooked for you.
Are you offering? I could go for a pizza.
If we are talking like pizzahut kinda pizza: ham, pineapple, mushrooms, cheese - regular, sometimes stuffed crust.
If we talk pizza pizza just plain margherita.
Real great pizza don’t need much toppings.I grew up in suburban NJ and had a pizza place 4 houses down from me. Something that’s hard to find outside of the northeast that I’ve started making from scratch is sicilian style, which has a crust almost like focaccia. Its thicker but not quite deep dish, and also airy and a bit chewy.
I usually have it with mushroom and castelvatrano olive, and these days its miyokos pourable mozzarella. In the spring I also make a cheeseless one with spring onion, fennel, garlic, and olive oil.
The most important part for me is a good coating of olive oil on the bottom, cooked in a bottom-heated oven at the highest it can go (mine is 550°F) for about twelve minutes, which gives the bottom a brown just past golden.
A Detroit Style meat lovers pizza with fresh grated parm on top is a great pizza
Thin to medium crust thickness, onions, green peppers, mushrooms, pepperoni, and lots of cheese.
Normal crust is my go to these days. I love Sicilian but can’t do that much anymore. Bread in general is one of my fav foods, much to my detriment.
I like sauce a little on the heavier side, and I’d rather have it a smidge on the tangy side rather than sweet, with some good seasoning to it.
Modest cheese, enough to hide the sauce, but not where you lose half of it picking up a slice.
Honestly, I probably prefer just a plain cheese pie. When I get fancy, I’m good with buffalo or bbq chicken, bacon and sausage crumbles, or Hawaiian with bacon instead of ham to make it smokey and crunchy. If I’m at one of those trendy spots and they have a pig & dog style, with prosciutto and fig preserves, I’m all over that.
Tomato pies are outstanding as well, but I don’t count them as pizza.
Those of you Hawaiian pizza eaters, I like putting a drizzle of Korean fried chicken sauce on it to balance out the sweet. It’s good on plain or pepperoni too, but contrasting that pineapple is the chef’s kiss!
Must have at least cheese and be aged in the fridge for at least one day.
Trenton style tomato pies are the best
Thin crust, with Italian beef and hot giardiniera, well done.
