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?
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.
Pepperoni, sausage, bacon, ham, marinara sauce, thick, fluffy crust, and NO cheese.
Most of the obvious choices will be posted so I’d like to give a shout-out to tuna and red onion, it sounds wrong but is surprisingly moreish!
Deep-pan artichoke pesto feta.
A local place makes a pepperoni pizza with blue cheese and honey added. It’s fucking amazing.
I’ve had a variation on that with hot honey and coffee grounds. Mm-mm.
That sounds amazing!
My current fav doesn’t have tomato sauce, so I guess it’s called a “white pizza”: goat cheese, mozzarella, caramelized onions, rosemary, honey, sesame crust (applied with honey)
Detroit style is what fucking winners eat.
Champions.
Warriors.
Gods.
Loui’s pizza #1
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Radical!
I’m a pretty good cook with a focus on bread making. I’ve been working on a perfect pizza recipe for years. I always have a frozen pizza dough in case of an emergency :)
My perfect pizza is thin, with mozzarella cheese in the crust, made on a pizza iron cast plate (way better than pizza stone) - I don’t have a pizza oven yet.
Ingredients from the bottom - pizza dough, tomato sauce (with basil, oregano and garlic), cheese (mozzarella, parmesan, cheddar), red onion, ham, mushrooms, a little bit of cheese, oregano and jalapenos.
As for the store/take out pizza - I will never eat frozen market pizza and most of the global franchises are at best mediocre. I have few local places I like to order pizza from. They are good enough but still I prefer my own pizza.
I got myself a pizza oven over the summer. That thing is awesome. Beats the pants out of any take out or fancy restaurant pizza. Thin crust, but not hard and crunchy like you’d get from a take out place. It stays nice and chewy.
As for toppings, it’s just not pizza without pepperoni. I like mushrooms and peppers with some sausage. A bit of onion if there’s room.
I do love me a deep dish or Detroit style pizza, though. I can’t do those in a pizza oven, as those are better suited for a traditional oven. I haven’t tried making them at home, since I don’t have any pans.
I will be hazed if I say my first choice. So I’m just gonna go with BBQ chicken, with thick crust filled with cheese.
Is that pineapple I smell on your breath?!
I wish to exercise my right to an attorney and my right to remain silent.
I recently discovered flammkuchen, which is a thin crust pizza with creme fraiche instead of red sauce, bacon, caramelized onions, and potato. I can’t get enough!
I just made my first last week. So delicious, onion bacon tart! But didn’t feel like a meal. You put potato on it? Raw?
Yep! Just slice it thin so it cooks in the oven. I do about 2mm thick slices.
When I do my own, I’ll give the dough a long cold ferment (I’ve done sourdough and preferment versions of a recipe I like, it’s pretty simple just adds some olive oil, Flour Water Salt Yeast has a really decent recipe as well) and stretch it thin.
Sweet + savoury is a favourite of mine, one of the best was
- heavy herbed olive oil as the base, light
- caramelised shallots
- goat cheese
- prosciutto
- balsamic vinegar (good stuff preferred, but works with the thinner stuff) Did this with figs too, but you don’t need it. As hot as you can go, had good results doing in one of my flatter bottom dutch ovens before.
Yeah I like Hawaiian, but it’s way better with peameal bacon or streaky bacon than ham, even better with pickled jalapeños or some other hot pepper
The classic one that my partner and I had when we where dating was
- green olive
- bacon The place is closed down now, but it had a really thin, almost Italian style crust, to me that’s a classic pizza.
Don’t eat a lot of frozen, it’s good to have on hand like frozen dumplings as a quick thing, honestly as much as loblaw’s sucks (Canadian grocery chain) their brand (President’s Choice) makes some really nice pizzas, or Dr Oetker.
Tend to order takeout from local places over chains
I like variety but if I had to pick one the local pizza place has one thin crust with beef filet, shrimp, sliced tomato and onion.
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.
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.
