How do you like your Pizza??
 

What is your favorite style Pizza?

See options in poll.

Bonus question: What is your favorite Pizza anywhere?


I like thin and crispy NY style with slightly burnt crust.
Favorite Pizza (by a huge margin): Johnny's Pizzeria, Mount Vernon/NY

Thin crust pepperoni with extra cheese and lite onion please

https://media.onebite.app/3c/13/e0/8...4efe94ad26.jpg

Left in the kitchen. I prefer a nice baked pasta, some calamari, and antipasto.

I picked other - hand tossed. My most favorite pizza was DeLuca's in Lansing, MI, but unfortunately they closed a couple of years ago.

Hand tossed but I recently had a Detroit style and thought it was pretty darn good.

I like thin, BUT NOT paper thin.
I will accept a thicker crust than thin, BUT NOT much thicker.
Pan crusts and fat crusts are not my thing.

I waited over an hour once in shitcargo for their deep dish, terrible, rip-off, would not do again.

The Columbia Inn in Montville NJ has the best thin crust pizza I have ever had so far.

I do my own Grandma Pizza from time to time.. (made from scratch)

Medium crust, hand rolled, slight char on the crust from the oven. For toppings, I will consider all of the following - pepperoni, sausage, ham, onion, red bell pepper, anchovies, cheese (of course), home made marinara sauce. We bought an Ooni Koda a couple of years ago and really enjoy making our own pies right at home. At 700 degrees, you can cook a pizza in a minute and a half.

That crust looks nice! Home made dough?? What ingredients in dough?
My Pizza dough is usually just flour, salt, yeast and a little bit sugar.

Nah. Too lazy for all of that. Grocery store sells bags of dough in the deli section. It's made fresh and it turns out fine.

Oh, sure, I could pull out my Kitchen Aid and slap the dough blade on it, but it seems a lot of work when the bags of dough are sitting right there already made.


It's really hard to screw up a pizza with the Ooni.

I chose "other" because I love NY style but not thin and crispy. NY pizza is NOT thin and crispy. :slap:

Chicago Style stuffed. :drool:

looks like a bread bowl of tomato soup :eek:

Nice!

I’ve wondered how they taste in those ovens? Not like wood fired???



A pizza oven is a recent topic at our place. I’ve been considering building a wood oven, on our back patio. I have piles of stone, river rock, bricks, Belgium block, slates….etc.

I’d need the fire brick and a chimney flue.

Or

Like yours! 😂

No back breaking!

Don't knock it until you've tried it, Heathen. :D

Poll should have included; All the above.

I think the Chicago style "Pizza" has wandered too far off the reservation and requires a new food type category designation. When I think of pizza I think of something you can safely carry in an old style 1960's pizza box made from paperboard.

:yaddy:

NY style, thin crust. I like a combination of everything except Pineapple. And it's gotta have anchovies.

You might consider adding water too!:rofl:

I do a cold rise in the fridge for 2-3 days. You might have to raise the fridge temp a few degrees if you keep it super cold. Definitely gives the crust some flavor. Sugar is completely unnecessary.