What's the perfect pizza? Tell us yours.

[Sweaty Paul]

So many good pizzas and styles. The only one I have no desire to eat is pineapple and a meat. That said all other crust types and toppings. Have at it.

[Waster]

Super thin crunchy crust, san Marzano tomatoes, extra virgin olive oil, buffalo mozzarella and prosciutto. Obviously with a beer!

[Waster]

I have no favorites, here are a few of my recents over the past month or so. I like pizza!

Looks good and way to sneak in a pic of meatheads sauce for additional brownie points!

[JCBBQ]

Short answer: all

i mostly eat NY style however we had Detroit style the other day. I never heard of it before. Freaking delicious… however I felt like I ate a whole loaf of bread. Definitely more of an event pizza for me not your basic grab a slice pizza.

I like all toppings - cheese, pepperoni, pepperoni and sausage. My favorite veggie combo is black olives and red onions.

This is why I can’t last more than about 6 weeks on a keto diet….bread(pizza?) is life.

[pkadare]

Thin crust, pepperoni, hot Italian sausage, bacon, anchovies, mushrooms, hot peppers, and double cheese. Heavenly!

[radiodome21]

Even though I’m horizontally close to Chicago we don’t eat deep dish all that often. I love it though and get it on my birthday. For the most part we get thin crust. And when we do homemade pizza it’s only thin crust. I like All types of pizza. I’m heading to Royal Oak (Detroit suburb) in a few weeks for work so I’ll make an effort to try something out there.

As for toppings I’m generally against veggies. There’s one I like it’s minced garlic. But if it’s my last pizza meal I’m doing deep dish with pepperoni.

[Brookie]

For me it’s a lot about the crust. Sourdough or Poolish based dough is heavenly.
Toppings depends on the mood. Pepperoni, mozzarella, jalapeños and scallions last night due primarily to the fact that was what was in the refer. Yes on anchovies as a topping after pizza cooked. Looking forward to summer and fresh cherry tomatoes, peppers and basil for toppings.
Out in right field but good occasionally: pesto, garlic, artichoke hearts, hot Italian sausage.

[JoeSousa]

I am usually just a straight pepperoni guy. Never olives, mushrooms, green peppers, or onions. I am more than fine with an occasional Canadian bacon and pineapple pizza too. And for non-traditional toppings I love prosciutto and blue cheese.

My favorite pizzas I have had and these are totally different styles:

Juliana's in Brooklyn (just on the Brooklyn side of the Brooklyn Bridge) - Pretty much the perfect coal fired pizza. I could easily down a whole large pizza there it is so good. The meatballs aren't to be missed either.

Peqod's in Chicago - More of a Detroit style than Chicago style. The burnt cheese edge is to die for.

Windy City Pie in Seattle - Mostly Detroit style with a hit of Chicago - Might be the best deep dish pizza I have ever had.

[Spinaker]

Thin crust, SPAM, extra Sausage, cheese, pepperoni, anchovy.

Also love Detroit style pizza as well.

[Jfrosty27]

Lovin the Spam!!

[FireMan]

It’s been 33 years since I’ve moved from Detroit to Wisconsin. I have an idea what good pizza is like. It is somewhere in my memory banks. After readin Richard Chrz post on Bianco’s pizza, I am inclined to give a try at makin something decent. To me it’s not about toppings or extra this or that. I want to eat something that someone has taken the time to achieve something special. I guess I’m gettin rill particular in what I eat & what I cook. Amazing Wibs is spoiling me.

Addendum: I’m like a junk yard dog when it comes to pizza. I’ll eat anything. But one that stands out on my mind is when I was a kid. Not double, but a fair amount of cheese, ditto with a great quality sauce & some mighty fine pepperoni, simple. Stromboli’s pizza on my mind.

[Red Man]

My go to combo would be sausage, onion, mushroom, jalapeño. I like all crust types. I’m partial to Chicago deep dish though. When I make that, it’s sausage only, raw so it gets cooked with the pie and spread out so there’s a solid layer over the cheese 😋.

[MsTwiggy]

Aren't you near Bellingham, have you eaten at Fat Pie? Is that what you are talkin about - their thick crust with cornmeal?

[Red Man]

MsTwiggy I wasn’t specifically referring to Fat Pie, seems to me like most places do that outside Chicago, but Fat Pie did have cornmeal in the crust. I liked Fat Pie pizza but they closed a couple years ago.

[MsTwiggy]

Red Man sad to hear they closed, I loved the deep dish with chorizo - something about the smokey sausage and tomato complemented the cornmeal. But that was the only "Chicago" pizza I ever had and wouldn't know any different.

[Steve R.]

Any of the above. Leftovers heated up in the air fryer.

[SheilaAnn]

Toppings: Sausage, fresh mushrooms, yellow or sweet onion, mozzarella, red pizza sauce. Dash of crushed red pepper when serving, maybe a sprinkle of pecorino Romano cheese as well. I love pepperoni, but if it’s cured, it does not love me. Ever do a white pizza with anchovies? Delicious!

I detest pineapples in the first place, so that’s a hard pass. Bbq sauce is no-no. Hate olives and green peppers.

Crust: I have tried and prepared all kinds. If I were forced to pick a favorite, I can’t. Depends on the mood. I have cooked my way through American Pie. I did not care for the super thin cracker style, Roman I think he calls it.

BF is Sicilian, so he loves the thick focaccia style. So that is in rotation. I keep practicing thin, NY style or Chicago thin crust to keep practicing working with the dough. Y’all have seen, I’m a huge cast iron pizza fan, so I make that one a lot. Simple and good middle ground for BF and I. Plus it supports lots of toppings.

[tbob4]

Oh SheilaAnn - I was with you all the way up to cold pizza. Some days I can’t stand it but on others I just have to have it. Most of the time it is the pizza with garlic, onions and peppers I like cold. Salad?

[Murdy]

Cold pizza has to be primarily meat, or the veggies have to be chopped up pretty fine or have to be black olives. Big chunks of slimy, cold onions, mushrooms, or green peppers are a no go.

[MsTwiggy]

Lets hear it for reheating slowly in a cast iron skillet with a lid!! The best way to re heat pizza!!

[Red Man]

labbq Here’s the dough recipe I use. I found it in a thread on the pizza making dot com forum.


Here’s a link to the page in the thread with the recipe. It starts about halfway down the page.

https://www.pizzamaking.com/forum/index.php?topic=6480.700

[labbq]

Thank you! I will try and report back

[SheilaAnn]

Me too!

I just read it… this guy is hard core!

[Murdy]

A life long favorite of mine, though I haven't had it for a while, is shrimp, pepperoni, and black olives, 3 strong tastes that compliment each other (surprisingly?) -- onions work on this one too.