I like thin crust, enough veggies to be almost classified as a salad, and damn near burnt to a crisp.
I’m a sucker for pan
without bodily fluids.
I mean, technically cheese and butter are made from bodily fliods…
Thin. Lots of meat and anything spicy
There was a pizza joint I remembered going to, where they actually baked their pizzas done the wood fired way. I loved watching that, the smell of it and everything. So probably that.
Pan crust. Pepperoni, Italian sausage, onions, black olives. Extra cheese.
Either pan crust, Detroit style, or Chicago deep dish with onions, garlic, mushrooms, pepperoni, and sausage and plenty of sauce.
By your mom
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.
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!
Chicago style. Give me a Bundt cake with toppings.
Medium crust thickness, onions, green peppers, mushrooms, pepperoni, and lots of cheese.
Somewhere between a 2 and a 9 on the pizza scale, where 1 is literal cardboard and 10 is impossible because nothing is perfect.
A Detroit Style meat lovers pizza with fresh grated parm on top is a great pizza
I like several different styles of pizza equally, depending on my mood.
- meat lovers pan pizza cooked in cast iron
- authentic Neapolitan-style margherita
- “regular” hand-tossed with ham and pineapple
- greek-style pizza with gyro meat and feta and whatnot
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.
