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How do you like your pizza?

Rather than threadjack the cheese-on-pastrami topic, I'm going to ask the following in a new thread.

What do you like on pizza? What do you dislike?
What do you consider less a pizza than an abomination?

One request- please don't flame anybody for their choices here, since I ask the question not wanting to alienate anybody. Feel free to roll your eyes and gag to yourself if necessary. :-)

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  1. I'll start it off with a controversial choice: tomato and cheese. I'll eat nearly anything on pizza but I really love it straight up.

    2 Replies
    1. re: Cameraman

      Tomato and cheese is my only choice, I'll save the rest of the stuff for heros.

      An abomination? That new P'zone I saw advertised, I'm not sure I even comprehend what it is exactly. Supposedly pizza but could have sworn it looked like a calzone?

      1. re: coll

        the P'zone is exactly like a calzone. One pound's worth.

    2. My favorite is fresh chopped tomatoes, fresh mozzarella, freshly grated parmigiano reggiano basil and extra virgin olive oil.

      after working many pizzerias and being a home pizza master, my wife's well traveled opinion, I personally think more than three toppings is overkill. Toppings MUST be well balanced. I also feel that more than one meat selection is a total waste and creates palate confusion in something that should be quite simple.

      Chicago Style "pizza" is NOT pizza..... it is merely a cheese casserole in a bread bowl.... IMHO.

      2 Replies
      1. re: Lenox637

        Mmmm...Margherita, my favourite!

        1. re: Lenox637

          Agree on the Chicago style pizza Lenox. I never did understand the fascination with it, and I lived in Illinois for 20 years. I like my crust thin even to the point of being crispy.

          One abmonination on thin crust pizza, however, are the places that put corn meal under the crust. I guess it's so it doesn't stick to the pan, but I just don't think corn meal belongs on pizza.

        2. Sweetened sauce is an abomination.

          3 Replies
            1. re: Karl S

              Ew, agreed. And PLEASE don't put nutmeg in it. Blech!

              1. re: Karl S

                There's another thread on this, and I agree. Pizza sauce, along with spaghetti sauce, salsa and Bloody Mary mix should never be sweetened.

              2. Favorite: Pepperoni & Mushroom (the mushrooms Must be Fresh.)
                Just Pepperoni is ok, Italian Sweet Sausage is also ok, Plain pie is fine, too.

                No toppings that make the pie watery, please.
                Hold the olives, hold the anchovies.
                No more than 2-3 toppings (after that, it's knife and fork time, and the whole point of pizza, IMHO, is to pick it up and eat it.)

                Abominations: Fruit of any kind (yes, that includes the infamous "Hawaiian pizza" with pineapple), Ricotta Cheese, Blue Cheese, Chicken, BBQ Sauce, Clams

                2 Replies
                1. re: mcsheridan

                  I cannot ABIDE pineapple on pizza. It's just plain wrong! LOL

                  That said - I like thin crusts. Many pizzas in the MA are are just too doughy, but there are those out there that make them pretty close to NY-style thin-crust.

                  As for toppings - Margherita pies, and I like pepperoni or crumbled sweet Italian sausage. And when I want a "white pizza" (i.e., the sauce) I like grilled chicken and broccoli. (Sorry, mcsheridan, on the chicken one! LOL)

                  1. re: mcsheridan

                    You are definitely onto something there mcsheridan. I like my pizza to be pizza. No taco pizza. No cheeseburger pizza. No BBQ chicken pizza. And DEFINITELY no Hawaiian pizza - that's the biggest abomination of all.

                    I like mine thin with the right balance of sauce, cheese and one or maybe at the most two ingredients. I will have to say, however, that my love for green olives carries over to pizza - g.o. pizza is one of my faves.

                  2. Thin crust with tomato sauce ( we just crush up canned San Marzano and add a bit of basil) , grated pecorino romano, occasionally some Parm or fontina , a good amount of EVOO, and thinly julienned scallion. We grill it and we fell in love with this at Al Forno in PVD Rhode Island ..