I like thin crust, enough veggies to be almost classified as a salad, and damn near burnt to a crisp.
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- 6 days
Last pizza I had was a thin crust with pesto instead of tomato sauce, topped with ground beef, pineapples, feta cheese, and bruschetta. It was pretty okay
- 6 days
Pan crust. Pepperoni, Italian sausage, onions, black olives. Extra cheese.
- 6 days
Correct answer. There will be a lot of “no” if someone is a dick about it. “Hurr here’s your dogshit pizza with actual bull-semen for sauce lololol thought you liked all pizza smugface.jpg”
But for regular, accepted pizzas ; gimme anything.
- the_fuckler@nord.pubEnglish6 days
Kebab meat. Much cheese. Fresh sauce with perhaps a bit of meat fats melted in to it.
- 5 days
Crispy Neapolitan crust in my only strong desire.
Everything else is subjective. Love Hawaiian, love sausage and peppers, flour seasons, or anchovy olive and capers. Red sauce or pesto have their place.
- makeshiftreaper@lemmy.worldEnglish6 days
A Detroit Style meat lovers pizza with fresh grated parm on top is a great pizza
There really is such a thing as too much cheese, I realized, as the bolus of cheese in my stomach was still attached to the pizza slice via a long rope of partially masticated mozarella traversing through my esophagus and out my mouth.
- 6 days
Oh, lol that just brought back memories. As kids we used to take those gummy string candies and swallow them while still holding on to one end. Then pull them back out.
- 6 days
Hawaiian with large chunks on a white base, thin crust, slightly burned. Fold it in half and eat it with one hand NY style
- corsicanguppy@lemmy.caEnglish6 days
In an oven or over a fire.
Really, everything within that is delicious.
- 6 days
Medium crust thickness, onions, green peppers, mushrooms, pepperoni, and lots of cheese.
I grew up in suburban NJ and had a pizza place 4 houses down from me. Something that’s hard to find outside of the northeast that I’ve started making from scratch is sicilian style, which has a crust almost like focaccia. Its thicker but not quite deep dish, and also airy and a bit chewy.
I usually have it with mushroom and castelvatrano olive, and these days its miyokos pourable mozzarella. In the spring I also make a cheeseless one with spring onion, fennel, garlic, and olive oil.
The most important part for me is a good coating of olive oil on the bottom, cooked in a bottom-heated oven at the highest it can go (mine is 550°F) for about twelve minutes, which gives the bottom a brown just past golden.
