Ask Lemmy

Plain NY slice from the window on the counter. Something about that 2nd heat up really brings the crisp out.

A fully original Margherita from a simple small pizzeria in a less touristy part of Naples. That's hard to beat (and usually really cheap for the quality you get)

Calzone hand held style

I like em all (minus pineapple). The hipster pizzas are quite fun too

I made one recently that was pretty nice - tomato base, sliced (cooked) pork chipolatas, pineapple and cheese. Plenty of oregano and basil.

I don't really have one specific type of pizza, bounce around a bit.

When I was growing up, the norm for my family was thick crust, pepperoni, black olive. I like that, but I tend to feel that it's nice to have a bit more going on. That plus onion or chicken or hot sausage can be nice.

I do like Hawaiian, though that does tend to have more moisture than would be my ideal.

I buy those canisters of pizza dough at the grocery store. Make a simple sauce by warning canned tomato sauce, adding a little olive oil, salt, pepper, Italian seasoning, and just a pinch of red pepper flakes. I spread the dough thin, add some olive oil and bake. After the doughs baked on its own for 5-6 minutes I add the sauce, spread spinach around and depending on the time of year some basil leaves from my herb garden, then top with mozzarella cheese. Continue baking until the cheese is melted.

Simple and refreshing.

Broccoli, garlic, and ricotta, extra crispy so the broccoli gets a little scorched.

I like several kinds.

I've posted before about the cast-iron pan-pizza I make myself, and that's the best I can do at home.

There's a local restaurant that makes not-really neapoletan pizza (the bottom is too thick and the oven isn't quite hot enough) but they have really figured out the flavor profile on their dough, sauce and fillings, netting excellent results.

At times I really crave and enjoy a Pizza Hut pepperoni pizza. I wouldn't call it my favourite, but sometimes it's exactly what I want.

They no longer exist, but there use to be a local chain of pizza restaurants that would make giant sheets of pizza in bulk, and let you pick three squares from three different (or the same) pizzas for a meal. They had a potato-rosemary pizza that I adored. I still want to eventually recreate something like it at home.

There's a new chain that popped up recently which I really like. They make oblong pizzas with a wholegrain dough, that they then slice into strips. The meals come with a sauce to dip the pizza-strips in. The result is delicious.

When it comes to toppings, I generally want a strong umami tomato sauce, mild cheese, and some kind of spicy meat like pepperoni or equivalent.

But I've also tried white pizzas (pizzas with no tomato sauce), pizzas where potato or even pears were among the toppings, and they can be absolutely delicious.

I like thin, crispy crust. I like garlic sauce over traditional tomato for pretty much any style other than Hawaiian (white sauce is too savory for the sweeter ingredients). I have no real favorite when it comes to toppings, only toppings I would never use (chicken, broccoli, BBQ sauce, and ground beef). Especially the chicken because it's always cooked twice so it just turns to bland rubber. 🤢

I hella want that candied, caramelized jalapeno Hawaiian pizza I had when I went to the restaurant in a local brewery (Dustbowl Brewing Co.) again, right now. That thing was good.

Domino's pan, double cheese, light sauce, extra pepperoni. I've tried deep dish in Chicago, New York style in New York, traditional pizzerias in Italy, and countless overpriced "craft" places from all over North America, and nothing I've tried even comes close.

there's something that will always be special to me about the Round Table mushroom pizza, it is the perfect mushroom pizza and i've yet to find a local place to me that hits every time like that, no one slices the mushrooms as thin and they get too wet, it's such a great pizza

Tuna

It's pretty common in Europe amd Italy itself, but for some reason not so much in the rest of the world. Especially with thinly sliced onions on top.

Also, Sujuk

It's like pepperoni, but a lot better

Crunchy thin crust, chili flakes, jalapeno, and pineapple.

Salami & Fungi

Always a little too much garlic...

Salami

• Perfect balance over a wide range of cheese/sauce/... ratios
• easy to get right (=works everywhere)
• not soggy
• ...

Domino's in the USA has / had? a Wisconsin five cheese pizza that is amazing.

Pan crust with Alfredo sauce and spinach is peak and redefines pizza.

Three meats with some hot sauce (Like red hot, sriracha or spicy tomato salsa) on top in thin crust. But pizza is pizza.

Anything BUT pepperoni, I really don't care for it on a pizza

Thin crust, heavy sauce, mozz, pepperoni, jalapeno, pineapple.

This pizza I make is my favorite pizza. Just some bacon under the cheese.

Marinara Starita in a restaurant called Starita in the city of Naples. Sourdough crust and amazing tomato sauce. After that New York style pepperoni pizza and detroit style vodka sauce deep dish.

Pepperoni. My favorite place to get pizza? Sal's Tomato Pies in Madison.

This is probably not going to sound as good as it is, but….

Domino’s Philly Cheesesteak pizza is amazing.

Ok, not necessarily my favorite but I want to shout out a Tandoori BBQ Chicken pizza I had the other day. It was like a standard BBQ chicken pizza (which, admittedly stretches the definition of pizza) and throws Indian food on it.

My favorite right now is also somewhat blasphemous; I fancy a good spicy pepperoni square pizza, done up Detroit style (but marketed Sicilian). Buttery, crispy crust, truly splendid.

Quick edit: y'all are also splendid. Great tastes all around!