How do you like YOUR pizza?

I must have it on the brain…and it’s an hour+ drive away! Tommy’s Pizza is good, when in Columbus. However, in Dayton…oh, food fit for the gods! Marion’s Pizza. Oooosogood!
Crust thinner- good crispy- not cracker-crispy-melt it your mouth, crispy. You just have to get the ‘everything’ – then add extra cheese and anchovies! ( love them little fishees!)
So a really good recipe red sause base- one of the secrets that sets things off. ( And all real fresh ingredents ( no Red dye 40 or preservatives) Pepperoni-not sliced too thin not too thick- just right. Tomatoes, Cheeses- pure mozzarella thickly drizzled. Home-made sausage ground- up. Spices. Onions- just sweet. I leave off the green peppers due to our mutual love/hate relationship I inherited. Sooo yep- add green pimento olives, or juicy black olives. Cheese again. Anchovies….ohhhhh soooo gooood!!! And they cut it in 2×2 pieces- each loaded sky-high. (The ‘corners’ are worth fighting for! ) Round pizza- but cut- oh the best of the whole pie- then eat everything else. I’m dying here now. Whenever I go over to Dayton- I am sneaking pieces the whole way back to Columbus! Magical. And it’s sill excellent re-heated or cold breakfast. Yum.
Now I’m going to dream of it all night. **sigh** :)~

I don’t eat a lot of pizza. When I do I prefer a thick crust and I’d always choose a chicken pizza. I like chicken with mushroom, bacon, onion, cheese and tomato rather than bbq sauce.

The “deep dish classic” from Little Star. Corn meal crust, sausage, onions, bell peppers, garlic, mozzarella, and covered entirely in a red sauce that must be 90% tomatoes. The sauce obscures all evidence of any ingredients beneath it. It’s like a blood red disc. The pie has a diameter of about 18”. Cut into 6 slices, each slice is a filling and very satisfying meal. Order it “half baked” and bake it at home. The aroma will make you drool. A slice, with some scraps of salad and a glass of wine—heaven.

I like plain. When I want something more, I like veggies, because I try to get veggies and roughage any way I can. My first veggie choice would be peppers and onions. My third choice would be sausage and peppers. I am not a big pepperoni fan. I know pepperoni is very common.

Pepperoni only. Medium crust. Infrequently with olives.

Too much vegetable makes it soggy.

Roasted red peppers, caramelized onions, grilled chicken, artichoke hearts and feta on top of a standard crust/sauce/mozzarella base. Wood fired oven… perfection.

I miss good pizza.
The best I ever had was a pepperoni pizza with extra sauce at Round Table. They have never been able to match that pie! That was on MacArthur Blvd, near Fruitvale, in Oakland.
In Concord, Mountain Mike’s on Clayton, near the Bowling Alley is the best place for a consistently great pizza.
I also like Pizza Guys across from the movie theater. Get a chicken and garlic with the white sauce.
I like combinations. Meat, meat, and meat, with a few onions, mushrooms, and olives to give it color.
I now live in God’s Country, near Redding. There are many pizza joints up here, but nothing I would call special.

New Haven style apizza from both Sally’s apizza and Frank Pepe’s Pizzeria Napoletana. Thin with plain sauce and mozzarella. Had my first clam pizza at Frank Pepe’s in the 1960’s.

I hate pizza. What I hate more is that it’s everyone’s go to food when there’s something going on.

“Hey, we’re at work late.. let’s order a pizza!”

“After the game let’s get a pizza!”

“You guys did a good job today.. I bought you these pizzas!”

Then they always try to peer pressure you into a taking a slice.. which I sometimes do. Then I take one bite and nearly vomit all over again… then I’m forced to find a place to hide the rest of the slice somewhere.. like a garbage can.. a porta-jon….

Bah. Me and pizza don’t get along.

We don’t have pizza much. My wife and I are pizzaincompatible and they won’t make a ⅔ all meat and a ⅓ all vegetable.

I would eat the veggie if she would leave off the onions and put on jalapenos but she has to have them and won’t touch them respectively.

To be fair, she would eat the all meat one too if I would only leave off the meats

So, the only time I get pizza is if one of the grandkids want to go to CiCi’s for their birthday (and I use the term pizza reluctantly).

A nice thin base, stone baked Neapolitan style Margherita with real buffalo mozarella and fresh basil leaves.

Or my home made “hack” that uses a frying pan (skillet) and grill (broiler), which you can see here

Kropotkin- that looks so good. Yum.
I forgot to add mushrooms to mine! How could I forget?
Some of these other types of pizza sound really excellent also.
I get a lot of grief for the anchovies. I still love ‘em!

Cheese, tomato sauce, onions and olives all over, with green peppers on one half.

https://www.google.gr/search?q=vegetarian+pizza&oq=vegetarian+p&aqs=chrome.1.69i57j0l3.7406j0j4&client=tablet-android-samsung&sourceid=chrome-mobile&ie=UTF-8#imgrc=8HyWc0Rg7CXPSM%3A

This question is too broad for me.
If it’s New York-style, I like pepperoni and maybe mushrooms.
If it’s New Haven-style, just cheese.
If it’s a pizza strip, just sauce.
If it’s some cheap chain pizza, pepperoni, sausage, and mushrooms since you can usually get a deal for a 3-topping pizza.

Wait a sec, do you guts know what a pizza strip is?

Whole-wheat crust, tomato sauce, and vegan cheese.

@dxs “New Haven-style” Have you ever been to Pepe’s or Sally’s?

I like NY style best, and most often I like it regular or plain, which in NY talk means just cheese and sauce. I also like a simple margherita, which is very similar to plain pizza. If I get a topping it’s usually just mushrooms alone, or just sausage alone. The best sausage is the real deal Italian sausage slices, not that crumbly stuff! The sausage balls are ok. If the place has good eggplant offered, I love that, but it’s so rare that its good. I don’t like when it has thick breading and it often does. Most places don’t even offer eggplant.

Once in a very great while I get one of those usual pizzas and order with potatoes, chicken, and spinach. Very rare though.

As a side note, when I moved to Michigan I laughed when I realized everyone ate pepperoni pizza. That is their regular. To the point that when I went to a college friend’s pool party she ordered 8 pizzas, and every single one she ordered pepperoni. Who does that? There was a vegetarian at the party, and I am not a big fan of pepperoni. A lot of people didn’t think it was odd at all that every pizza was pepperoni, and I thought it was extremely odd.

The nearest place that sells decent pizza is probably about 600 miles north of me. After years of not having pizza due to unavailability, I had a yen for a one when I was in Miami to pick up a boat last year. I used to like anchovies on NY style pizza (with a thin, crispy crust) and for life of me, after calling around for a half-hour or so, I couldn’t find a place that put anchovies on pizza. One young lady responded with “Ewwwww, anchovies?” My how things change. Hunger finally got the best of me and I ordered a whatever, a large everything pizza piled high with every meat and vegetable in the store—because if the truth be known I am not a gourmet, but just a lowly, voracious trencherman.

@Love_my_doggie Of course! Both, multiple times. I’m partial to Pepe’s.

I like my own pizzas best: whole wheat French bread sticks sliced top-and-bottom with nothing but sauce, mozzarella and thin pepperoni slices, baked at 475° for 8:88 (it’s the easiest way to set my digital timer for “about 9-and-a-half minutes”), which gives me time to make a nice little side salad that I can eat while the pizza cools to “just first-degree-burn” temperature.

I prefer mine as simple as possible. Half pepperoni, half cheese or just plain cheese with or without black olives.

Thin – medium crust, extra sauce, bell peppers, black olives, mushrooms, grilled tomatoes, lite on the onions and a sprinkling of finely minced sausage. I also like the Hawaiian style with pineapple. I usually order a vegetarian and then add sausage. lol