What is your favourite type of pizza? ๐
Personally, I'm partial to a thin crust cheese pizza folded and dipped into either hot sauce or ranch. But I also enjoy modest amounts of meat, greens and pineapple.
I love pizza of all shapes sizes and toppings, but if you want to know my favorite โyou can only have this from now onโ pizza, imma be a basic assed NY style pepperoni pizza bitchโฆ
Facts. A pepperoni slice is what I judge a pizza place by. If you can't get that right, I don't care what crazy ingredients you shoved on the rest of your pies.
I do the same thing at diners but with a hot roast beef sandwich. Did you toast the bread? Is the gravy creamy and delicious? Is the roast beef heated on the griddle before serving? It's the brown M&Ms of diner food.
It's the platonic ideal of pizza.
You could even say itโsโฆiconic ๐
Dripping so much grease you have to fold it in half and tilt it to let the extra artery clogging goodness drip down because what else are you going to dip the garlic knots in?
My favorite type of pizza is "nearby and warm," though I'll happily settle for "nearby"
Detroit style!
Thin crust with extra pineapple and nothing else. ๐
No, but seriously, my favorite are the thin-ish crust ones my wife makes with fresh dough, with regular sauce, mushrooms, and olives on it.
Back in the day (haven't tried it in over a decade), pizza hut made really good deep dish pineapple pizzas. The crust was crunchy and just shy of being too greasy and I loved it. But I also love pineapple, so.
I joked about pineapple on pizza before. But honestly, I don't really mind it. Even without ham, a little bit of pineapple tastes okay to me.
im just gunna leave this homemade beauty
its a giordanos reverse engineered deep dish... 2lbs of cheese
They said โpizzaโ, not โtomato soup bread bowlโโฆ
J/k - looks epic. Sad I didnโt get a chance to try a real Chicago style deep dish pizza on my first trip earlier this year ๐โฆ
its a cracker crust!
to me, this is why pizza is called a 'pie' its a big ol' meat and cheeese pie. theres something weird about the sauce being on top that makes the whole thing work
if you ever get to a state with a giordanos please give it a try, its the epitome of deep dish (imho). i spent a year learning to making a carbon copy after i moved away.
It's called a pizza pie, and this is truly a pie, not like those dumb normal flat pizzas.
Ah man I miss Giordano's. A good reason to go back to Chicago again... Aside from all the other good reasons, anyway.
I know Chicago really blurs the line between "deep dish" and straight up "casserole", but this is a whole new level. What even is this? I'm both intrigued and mildly horrified.
That looks like raw tomato paste on top
Personally I'm partial to free pizza.
Detroit style. The crispy corner pieces!
Thin crust, floppy, cheese pizza. Fold it, mash it into my face hole.
Just stuff the whole thing in a blender, mix for 30 seconds and drink it.
๐
Olives, sundried tomatoes and italian sausage.
The best pizza place near me does a goat's cheese, balsamic onion, and rocket one that's absolutely stellar. To be honest though I'm not super fussy about toppings, I like this pizzeria more because whatever you order, they use good ingredients and cook it perfectly
I am indifferent about rocket on my pizza!
I love rocket on my pizza!
I hate rocket on my pizza!
What the fuck is rocket?
Assuming this is a serious question and not just continuing the joke in the other replies, it's the plant that North American varieties of English call arugula. Both names derive from the Latin eruca, they just took different paths to get to the different varieties of English
Medium crust, Hawaiian. Extra onions
I like a good buffalo chicken pizza with red onions, slathered in blue cheese
Kebabpizza
A simple NY style slice with extra cheese. Maybe some Buffalo sauce to dip in if I'm feeling fancy
I've been obsessed with prosciutto, asparagus and onion lately but I made an onion, fennel and Italian sausage the other day that was really nice.
My favorite is Kalamata olives and pepperoni, but your post reminded me that fennel and sausage is easily a close second - did not expect to like that flavor combination at all (really just not a fennel fan). Everyone should try it if they get the chance!
Hawaiian with jalapeรฑo and red pepper flakes
For me personally, pepperoni better nails the sweet/spicy/savory trifecta a little better than ham, but it's very much in the same ballpark.
Caramelized onions, thinly sliced potato, fontina cheese (no tomato, mozz, etc.). I made it among other pizzas for Thanksgiving one year and it was the best by leaps and bounds.
Definitely Chicago style, even if I can only eat it one time a year without my heart destroying itself it's still my favorite
margherita pizza, followed by trashy pizza.
trashy pizza
Iโm going to assume you didnโt mean this trashy but I stand by a Totinoโs Party Pizza cooked on a Presto Pizzazz Pizza Oven being epically underrated trashy pizza option.
i only draw the line at microwaved pizza, I'd absolutely demolish that.
Thin crust Italian style pizza, topped with tomato sauce, walnuts, thinly sliced Italian ham, and a mix of gorgonzola and mozzarella chunks. Heaven.
I love greek pizza which is a white pizza with garlic, onions, spinach, feta cheese, and olives. But the place that made that best closed. I also like a bacon cheeseburger pizza, which is just bad for me.
I like a Calzone.
Lahmacun (Turkish Pizza).
The dough is so thin, you roll it up to eat it.
If non-Italian pizza are game then I wanna add alsacian Flammkuchen/Tarte Flambรฉe
thin crust, Alfredo sauce, cheese, chicken, bacon.
You should try sauce hollandaise, cheese, ham, broccoli and onions
I took used to order $5 foot long chicken bacon ranch subs from subway.
A fully original Margherita from a simple small pizzeria in a less touristy part of Naples. That's hard to beat (and usually really cheap for the quality you get)
I'm partial to the little cuppy pepperonis. I think they're called old world pepperoni. Not a lot of places use those pepperoni.
Does it have to be just one?
There are so many delicious pizzas out there.
My favorite 'everyday' pizza is black olives with bannana peppers, thin or regular crust depending on mood. Mozzarella cheese with a little parmesan sprinkled on.
Any other favorites I have tend to be specific pizzas from specific places.
I Love steak pizza, but a lot of places I try it from are lackluster to say the least.
Meat too dry and lack of flavor is the most common issue.
A lot of the places just throw some cheap steak on top of a regularly prepared pizza. Regular pizza sauce and only mozzarella cheese = boring.
I've got a local place that does a decent steak pizza but is too expensive to justify more than once in a blue moon.
Dominos steak pizza is actually pretty good to me because of the cheese sauce they use. But it's Dominos sooo...
If we're talking absolute favorite, then I'm a Chicago deep dish kinda person. White or pesto sauce, cheese, artichokes, onions, tomatoes, grilled chicken, spinach, bacon, maybe some more meat or veg. Gimme that and a fork and knife and I'll be very happy.
Hells yeah!
Deep dish, stuffed pizza, anything thicc.
Pineapple pepperoni on a white slice
I will defend this hill with my life
I'm glad there haven't been any pervs saying cheese pizza...
I really hope the people below this are just naive, and not actually pedophiles
It's me, I'm the perv.
Perv here. Gimme a plain cheese all day every day!
Okay this'll sound strange but hear me out. Red sauce base, kalamata olives, vegan feta, and lots of fresh mint. I've never been fancy enough to make my own pizza dough but when I'm assembling a pizza that's my go-to. It's so good.
I also have an unhealthy mint addiction btw
Plain NY slice from the window on the counter. Something about that 2nd heat up really brings the crisp out.
Cheese with both hot sauce and ranch, or black olive and pineapple. It's great because no one ever wants to steal any of my pizza.
I like the meaty feast ones, particularly spicy ones. In fact, since discovering hot sauce a few years ago, I've been adding it to pretty much all of the pizzas I eat.
If I'm in the right mood, I also do enjoy a good ham and pineapple as well.
there's something that will always be special to me about the Round Table mushroom pizza, it is the perfect mushroom pizza and i've yet to find a local place to me that hits every time like that, no one slices the mushrooms as thin and they get too wet, it's such a great pizza
Calzone hand held style
I like em all (minus pineapple). The hipster pizzas are quite fun too
I don't really have one specific type of pizza, bounce around a bit.
When I was growing up, the norm for my family was thick crust, pepperoni, black olive. I like that, but I tend to feel that it's nice to have a bit more going on. That plus onion or chicken or hot sausage can be nice.
I do like Hawaiian, though that does tend to have more moisture than would be my ideal.
I made one recently that was pretty nice - tomato base, sliced (cooked) pork chipolatas, pineapple and cheese. Plenty of oregano and basil.
I buy those canisters of pizza dough at the grocery store. Make a simple sauce by warning canned tomato sauce, adding a little olive oil, salt, pepper, Italian seasoning, and just a pinch of red pepper flakes. I spread the dough thin, add some olive oil and bake. After the doughs baked on its own for 5-6 minutes I add the sauce, spread spinach around and depending on the time of year some basil leaves from my herb garden, then top with mozzarella cheese. Continue baking until the cheese is melted.
Simple and refreshing.
Broccoli, garlic, and ricotta, extra crispy so the broccoli gets a little scorched.
Yes but only if itโs NY style and no sauce.
White pizza.
Also acceptable, spinach instead of broccoli
Broccoli rabe in season is the absolute dream topping for this, but it's so niche and hard to find.
I like several kinds.
I've posted before about the cast-iron pan-pizza I make myself, and that's the best I can do at home.
There's a local restaurant that makes not-really neapoletan pizza (the bottom is too thick and the oven isn't quite hot enough) but they have really figured out the flavor profile on their dough, sauce and fillings, netting excellent results.
At times I really crave and enjoy a Pizza Hut pepperoni pizza. I wouldn't call it my favourite, but sometimes it's exactly what I want.
They no longer exist, but there use to be a local chain of pizza restaurants that would make giant sheets of pizza in bulk, and let you pick three squares from three different (or the same) pizzas for a meal. They had a potato-rosemary pizza that I adored. I still want to eventually recreate something like it at home.
There's a new chain that popped up recently which I really like. They make oblong pizzas with a wholegrain dough, that they then slice into strips. The meals come with a sauce to dip the pizza-strips in. The result is delicious.
When it comes to toppings, I generally want a strong umami tomato sauce, mild cheese, and some kind of spicy meat like pepperoni or equivalent.
But I've also tried white pizzas (pizzas with no tomato sauce), pizzas where potato or even pears were among the toppings, and they can be absolutely delicious.
Domino's in the USA has / had? a Wisconsin five cheese pizza that is amazing.
Pan crust with Alfredo sauce and spinach is peak and redefines pizza.
I like thin, crispy crust. I like garlic sauce over traditional tomato for pretty much any style other than Hawaiian (white sauce is too savory for the sweeter ingredients). I have no real favorite when it comes to toppings, only toppings I would never use (chicken, broccoli, BBQ sauce, and ground beef). Especially the chicken because it's always cooked twice so it just turns to bland rubber. ๐คข
I hella want that candied, caramelized jalapeno Hawaiian pizza I had when I went to the restaurant in a local brewery (Dustbowl Brewing Co.) again, right now. That thing was good.
Best thin crust I've ever had was in Evansville, Indiana, of all places, at Turoni's.
Three meats with some hot sauce (Like red hot, sriracha or spicy tomato salsa) on top in thin crust. But pizza is pizza.
Salami
Tuna
It's pretty common in Europe amd Italy itself, but for some reason not so much in the rest of the world. Especially with thinly sliced onions on top.
Also, Sujuk
It's like pepperoni, but a lot better
Crunchy thin crust, chili flakes, jalapeno, and pineapple.
Domino's pan, double cheese, light sauce, extra pepperoni. I've tried deep dish in Chicago, New York style in New York, traditional pizzerias in Italy, and countless overpriced "craft" places from all over North America, and nothing I've tried even comes close.
I live in New Haven. The undisputed pizza capital of the world. If we're getting delivery it's a 75% chance it's domino's.
(Pizzeria pizza is better at the pizzeria. We go out for the nice stuff. We aren't total monsters.)
Same. As much as I love Domino's, if we're going out, we're definitely going to a proper pizzeria.
Domino's is a pizza box folding factory that happens to make pizza.
Salami & Fungi
Always a little too much garlic...
Anything BUT pepperoni, I really don't care for it on a pizza
Thin crust, heavy sauce, mozz, pepperoni, jalapeno, pineapple.
This pizza I make is my favorite pizza. Just some bacon under the cheese.