How do you like your pizza??

Let's put it this way...on the CB radio, Roger was PizzaMan! He knows every pizza place withing 100 miles! He eats most every traditional toppings.

I like a thin crust "garbage" pizza myself. That has pizza sauce, pepperoni, sausage, sweet peppers, onions, mushrooms and gobs of a good mozzarella cheese!

I'm another pizza expat. Every time I visit Pgh I make sure 1-3 pizza trips are made. Even there I have my preferences- only 2 of 3 of my old neighborhood shops (all still open 30 years later) will suffice. Sister has a great place near her now noone lives in my old 'hood anymore so that's alright then.

Yesterday at our annual fair this carny pizza stand served me AWESOME Northeast style 'za- I dunno if it's the cheese, the sauce, the dough, having lots of marjoram and/or oregano on it, or what. Wish that traveling concern would leave the carnival and open a pizza shop here!

Now when I have a choice of toppings I like double 'shrooms, and the best pizzas I usually get locally (sigh) are Tombstones with my sweet and hot peppers on it. When the family goes out I suffer with whatever- Pizza Hut or CiCi's- it's all torture. Aren't there any Italians in the south?

NY thin crust or Sicilian... w anything but shrooms or fish, but, its the sauce that really puts good pizza over the top

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Why pollute the tin of anchovies with tomato sauce or pasta? I can eat them right out of the tin container. WHAT?, You have never been hungry?

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Thick crust tomato sauce everything, sometimes fish, most times not.

Thin crust, white sauce, extra cheese, shrimp, black olives, onions and pineapple.


Or.........
There used to be a place in Ithaca, NY called "The Nines". It was a club up in college town. They made a deep dish pizza that was like eating lasagna. Each topping in a layer with cheese between layers. They came four slices to a pie, and it was all you could do to eat two pieces. I bet each slice had enough calories for a week. You had to see the things, the toppings alone were an inch thick.

But, man oh man was it good!!

I wonder if they are still in business after 15 years of being away. MMMMM, I could do a road trip! It's only 150 miles away.

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With black olives,onions,peppers,pepperoni,and lots of cheese. :1pig:

I love thick crust loaded NO FISH > We have a new pizza place in the next town over.Home made everything from crust to sauce,, real sausage..

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Regular crust. A few varieties of white cheese (must include gorgonzola!!). Some spinach, sauce, sundried tomatoes, red peppers, and a drizzle of herbed olive oil along the crust. Divine!!

Once in a great while throw a little smoked ham on top

Paid for by someone else, with plenty of pepperoni, 'shrooms an cheese.

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My current favorite is white garlic sauce with spiced chicken and artichoke hearts from Pizza Pipeline.... YUM.

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Yep, its back to my home cooking. I bought a Freshetta Pizza when I was running errands for a quick treat that night. Wrong! I brought it straight home and in our freezer until I baked it. In order to not give too much information, lets just say we both got very ill. Tea and toast the next day and that didn't help DH much. I tried to call the company but they only are in Mon-Fri. Don't want no coupons or money back. And no more Freschetta!! Just want them to know what happened.Jklady

I like my crust as tall as I can get it, keep trying for 2 inches, usually gets only to 1 1/2 inches tall.... Then clean out the icebox and put everything except silly Hawaiian fruits on top....

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The best pizza I've eaten was also one that I made: a Southwestern chicken sort of thing with freshly grilled chicked, homemade blackbean and corn salsa/relish, fresh tomatoes, lots of fresh basil, cheddar and fontana cheeses, and a sprinkling of cilantro and cracked black pepper on homemade crust cooked on a pizza stone.

We also like to make crusts and then put out ingredients so that each person can make his or her own mini pizza.