Building your ideal pizza?
Mine would be: Onion/garlic thin crust, topped with double cheese, pepperoni, mushrooms, bell peppers, pineapple, onion and jalapeños and baked well done.
Ever since trying this, one of my favorites is a knock-off of the BBQ chicken. Build the sauce with 1/2 tomato sauce + 1/2 of your favorite BBQ sauce (usually I use KC masterpiece). Red onion, chopped cooked chicken, black olives, mozzarella cheese. Blind bake the crust, put top pizza and bake again. Sprinkle chopped cilantro and serve.
whole wheat thin crust, tons of homemade sauce, light on the cheese, sundried tomatoes, roasted garlic, toppped with extra virgin olive oil, fresh basil, and fresh rosemary.
When it comes to food, I'm not a minimalist. That's not to say that I/you have to over eat. I just like things done on a larger scale most of the time. So with that said, deep dish crust, lots of sauce, cheese and meat. Also, I love green olives on mine.
Some of the favourite meat items are, pepperoni and bacon of course. Hot Italian sausage but only if it's good stuff. The one thing that I've just discovered is fantastic on pizza is cappicolo. The spicy stuff of course.
So put me down for deep dish crust, extra sauce, extra cheese, pepperoni, bacon, cappicolo and green olives. Well done.
Southside of Chicago Special:
Thin crust, cheese, sausage, and mushroom.
My 2nd favorite:
Thin crust, cheese, sausage, italian beef, mushrooms, green peppers, and giardinara.
carmelized onions, artichokes, spinach, mushrooms, fresh chopped jalepenos, combo of fresh mozz and feta (just enough to hold all the veggies together), zesty marina, and a whole wheat, thin crust with plenty of olive oil and salt on the edges........... mmmm
Just plain old sauce and fresh mozzerella. Sometimes I'll add fresh mushrooms, but a cheese pizza with a crusty bottom and chewy texture is the best
Thin crust, extra cheese, a ton of pepperoni and lots of mushrooms make me a very happy person. A greasy person, but happy nonetheless.
If I'm making it at home using my hubby's crust, less is best! No sauce, just chopped tomatoes sprinkled with some oregano, salt, pepper. Some really good melty mozz; some buffalo mozz, and fresh basil.
All others: Italian sausage, green pepper, extra cheese, well done.
Thin crust, brick-oven baked, topped with fresh mozz, little bit of ricotta cheese, arugula, figs, pistachio, maybe with prosciutto added after it has been cooked. (uncooked prosciutto is the only meat I actually eat!) Crust should come out bubbly.
This is a re-creation of the best pizza I ever had, which was in Asheville, North Carolina of all places.
Start with hand tossed, homemade crust. Add the best homemade pizza sauce you ever tasted (tastes like concentrated sunshine in tomato form). Add fresh spinach leaves, garlic, buffalo mozz, diced tomato and a sprinkling of parm/reg. Simply marvelous.
I mean, i have loads of other combos I like, but this was the BEST pizza i ever had.
Mmmm. Depends on the restaurant, setting, and time of year, but:
deep dish pepperoni, black olive and tomato
arugula, artichoke and garlic
basil, mozzarella and tomato
But really, I'll eat and love pretty much any combination of toppings (and sauces) as long as there's no bell peppers, anchovies, pineapple, ham or jalapenos involved. I do like pineapple, ham and jalapenos (not so much bell peppers and anchovies) but I just can't have them on my pizza.
One of the best jobs I ever had was when I was fifteen years old, at a take-and-bake pizza shop (yes, that one). As soon as the manager left for the day we'd pull out an oven and make a pizza- if there were four people working that day, we'd each get a quarter of the pizza to throw on whatever we wanted. We came up with some pretty decadent creations, i.e., three-cheese-stuffed crust with garlic white sauce and extra chicken. Oh, to have the metabolism of a fifteen year old again...
Buffalo mozz,san marzano tomato,baby artichoke, olive oil. Maybe spicy italian sausage.I think less is more on a pizza. I live in Texas, so jalapenos go with EVERYTHING, but pineapple on pizza is BLASPHEMOUS.
good crusty on the outside, chewy on the inside crust, tomato sauce mixed some sundried tomato paste, ricotta cheese, shredded mozzarella, romano, parmesan; bake, then sprinkle w/ more parm in the last 5 minutes. dollop w/ ricotta when out of oven and a few basil shreds.
This is going to sound crazy and gross, but I had this at a restaurant in Hong Kong before and when I was in high school, everyone loved it. Then my boyfriend went to New Zealand and had the same type of pizza and he loved it...so we made it once at his house.
Usually no tomato sauce, lots of cheese (I use mozz), basil, lots of caramelized onions, garlic, etc
THEN: spread some sweet/sour chili sauce on it (the type you might get with your spring rolls at a thai restaurant) and after you're done baking it, put a spoonful of sour cream on top and enjoy.
I know it sounds gross, but oh so good.
I love pizza, and can appreciate it with pretty much any topping. To me, the execution and quality of the finished product are the most important factors. I don't have a lot of experience with Chicago style, so I'm referring to NY/Neopolitan style here. It obviously has to have good fresh, real cheese, preferrably a blend of primarily mozzarella and provolone. A bit of parm adds to the cheesiness nicely. I prefer sauce a bit on the sweet side, but not too sweet. The crust is best for me when it has a bit of a cracker crunch to it (not overcooked, just obviously cooked at high temperature. Chewy can be good too, but not usually what I'm craving. Too many toppings usually just makes a wet mess, so I limit it to 2 (three at the most) if I feel like toppings. A garlic crust is always appreciated, regardless of toppings. The pizza also should have a good bit of saltiness to it. My favorite toppings? Usually, I do cheese or pepperoni, but I'd say my #1 choice would have to be roasted red pepper and anchovy.
I live in Chicago, and I kinda think that the whole "Chicago Style PIzza" is geared towards tourists. Most of the people I know here prefer thin crust pizza to the stuffed, or deep dish pizzas. I do like stuffed pizza, but I usually only get it when I'm entertaining guests from outta town. My favorite pizza (that you can get anywhere in Chicago, by the way. EVERY pizza place has thin crust on the menu, it's not ALL stuffed or deep dish)
Cracker thin crust
Sausage (good stuff in bite size chunks)
Basic tomato sauce (garlic sauteed in olive oil, Italian plum tomatoes and a bay leaf or two).
Thin crust (made with either whole wheat flour or tipo 00 as the mood dictates).
A good sprinkle of dried Italain oregano over the rolled out and sauced (not thivkly so) dough.
Thinly sliced button and/or portobello and/or shiitake and/or porcini mushrooms.
Grated mozzarella, but not too much.
And/or hand sliced pepperoni.
Any combination of the above toppings except pepperoni and anchovies together.
Montreal-style (in Montreal of course).
Chewy medium thick crust, toppings applied by a Gargantuan hand and smothered with cheese by its Rabelaisian brother.
Chicago style: double garlic and pepperoni
Thin crust (CA thin not NY thin): extra sauce, double garlic, pepperoni, spicy italian sausage
Chain pizza: Italian Garlic Supreme at Round Table
Most pizza joints put way too little sauce on their pizzas.