So I’m having a pizza craze so I’d thought I’d ask you fellow pizza enjoyers what your preferences are.
For the crust - I prefer this to be deep pan as I find it more filling and a hearty meal. stonebaked and thinner crusts are okay but if it’s too hard and crunchy and in the middle then I’m not a huge fan.
Stuffed crust? That shit is a luxury for me and is my 2nd fave.
Toppings - It’s either the classic reliable pepperoni pizza or you razzle dazzle ham, mushrooms and slice of pepper for me.
Chicken and sweetcorn is nice, but I’d have it with a BBQ base rather than a normal tomato base.
Cheese layer - Don’t really care, just don’t make it cheap wax
Frozen/Fresh - I enjoy Morrisons “Market” range of pizzas, you get a hearty and decent sized pizza for not a bad price.
Frozen? It’s either ALDI, Chicago and Icelands “NY” range for me as it does its job as a cheeky treat.
Fast food - Local pizzeria takeaways tbh, I like our local pizza takeaway who never, NEVER skimps out on the toppings. Absolute chad of a man I assure you.
So what are your preferences in these categories?
Okay, so, I know it’s a trashy answer:
Domino’s Philly Cheesesteak pizza. Especially with jalapeños added.
I would RATHER have Lou Malnati’s, but I don’t live in Chicago. So my favorite readily available pizza is a national chain’s surprisingly delicious offering.
I got a pizza oven back in May and we’ve started to make homemade which have been amazing.
I would say for favorite would be between a prosciutto and pepperoncini or chicken or pulled pork bbq with red onion and homemade bbq sauce.
Mushroom and pepperoni.
Chicken Alfredo
Pepperoni, red onion, sliced pickles, mix of mozzarella and cheddar (around 60-40), marinara sauce, medium crust.
I once had this pizza topped with tortellini, glorious.
But I also like the burrito pizza the place down the street from me makes, they use like a black bean base for the sauce and it’s so good.
Greek style pizza is otherwise the norm here and I generally prefer it to the charred mess that is “authentic” New York style pizza.
I prefer a sourdoigh Detroit style (and vegan).
Deep dish pan, extra motz and parm cheese, crispy pepperoni cups, Italian sausage, light sauce, banana peppers, mushrooms. Cooked till the bones are crispy and the cheese is browning but not burned.
or
A margarita pizza when the basil and tomatoes are perfectly ripe and covered in my mom’s homemade mozzarella cheese and sprinkled with smoked sea salt.
chicken, peanuts, curry powder, banana. no pineapple.
that or the classic lyxkebabpizza (with fries), or maybe a good calskrove.
Pan pizza, marinara sauce, half mozzarella, half Provolone.
Pepperoni, jalapeno, mushrooms, olives, chives, and pineapple.
Pepperoni on top so it crisps on the bake, garlic and basil on the crust.
I recently discovered flammenkuchen, which is a thin crust pizza with creme fraiche instead of red sauce, bacon, caramelized onions, and potato. I can’t get enough!
Deep-pan artichoke pesto feta.
Thin crust, pesto instead of tomato sauce, frrsh figs drizzled with.balsamic, feta cheese, arugula OR Little C’s pepperoni. There is no in between.
By far the pizza napoletana. Especially the dough is something between pancake and bread, so delicious!
Thin base, pistachio, rosemary, and green pesto base (no tomato). For topping honey, thyme, and goats cheese.
