Well, I wanted to ask what everyones favorite topping is. Mine is: Pineapple with either Chicken or Ham or Pepperoni and Sausage and olives. I am bored, and kind of hungry.
HA HA me and 7 of my friends ordered a 36" pizza tonight. Theres still about half of it left. When I lived in Italy all I got was potato as a topping. Don't think they have that here.
My quarterly pizza is always the same. Double pepperoni and cheese, extra cooked. Cheese on top brown, pepperoni on top crispy at the edges. Pizza that you don't have to wring out before you eat it isn't pizza worth eating. Another hallmark of a good pizza is being able to wring out the box it came in and getting half a pound of acute coronary distress that could fill a large glass.
Another hallmark of a good pizza is when your body starts compensating for the lack of oxygen to the core organs by shutting down the eyes, ears and brain so more blood can be diverted to the stomach for digestion. If you aren't in full blown cholesterol shock by the third slice, comp it and ask for a real pizza.
i like hawaiian. or pineapples and pepperoni. i had teh cheeseburger pizza from domino's the other day. it's pretty good.
1/2 Pepperoni/Olive | 1/2 Sausage/Mushroom Pizza Margherita [sliced tomato & mozzarella, basil and EV Olive Oil] Pizza Viennese [Pizza Margherita with a twist - add German Sausage and use oregano in place of basil] Calif Pizza Kitchen's Thai Chicken nailed it's special combo one time in particular, but - Oddest was Pizza Margherita a friend/supplier, pizzaman and I made with smoked escargot on 1 half, regular escargot with garlic on other 1/2. We won a specialty Pizza Magazine's Tex-Mex competition with our entry many moons ago. Will be baking two small pizzas sometime soon; one with smoked salmon and the other with chili-grind moose. The Crust Wars are on another thread... but, still... I like 'em same thickness as hand-tossed Wife likes double pep on thin crust - that's St. Louis influencing her more than Chicago, where she spent less time.
Ruccola with Parmesano. You probably can't find it in the U.S. and if you could people would probably not try it. If you like Italian style pizza (not the same as American) you'll probably love it. Okay, it's not my favorite because I love all well-made pizza. If you ever go to Italy try it!
if i'm going for 1 topping, i'd have to go with peperoni. now, my ultimate pizza is this: peperoni, onion, sausage, green pepper, bacon, and black olive
I like ham and pineapple, but lately I have developed a taste for a good cheese pizza. Boring, I know, but I don't eat nearly as much meat as I used to, and without pepperoni or sausage the typical vegetable toppings simply do not taste right. One of the local places also has a spinach & cheese pizza that does not use tomato sauce. Sounds nasty, but is actually fantastic. For me though the crust is at least as important as what is on it though. I can't stand the Imo's style thin crust.
Ham + peperoni is all i need. ideally with mushrooms aswell, but i take them off before eating it (brings a nice taste to the pizza itself, but i hate eating mushrooms). suppose we all have some weirdness in us!
There is a Greek restaurant/pizza joint I know of that does a pie with Gyro meat and onions...... Hearty! Tzatziki on the side, of course!
here in st louis, the only way to eat a pizza is thin crust, not to mention imo's serves the best pizza around
I have the solution for you: jalapenos. I slice them up fine and spread them thinly to give the spice to a veggie pizza. Next, I make my own, and am here to give you all the secret of a great crust practically for free. You all owe me a beer. 1 cup warm water 1 tsp salt 1 tsp sugar 1 packet yeast dissolve the sugar and salt in the water, add the yeast, let it proof (go all foamy on top of the water) Add two cups of all purpose flour, mix into a dough, cover with a damp cloth and let rise in a warm place for a couple of hours. Drink beer. Punch down the dough, turn it out onto a floured surface and knead it for a while with more flour, roll it out and slap it onto a pizza pan greased with olive oil. If you want to impress people, throw it up in the air a few times. Let rise for another hour or so. Drink beer. Now the IMPORTANT BIT: COOK THE CRUST BY ITSELF FIRST 10-12 minutes@400 deg Then add your toppings and cook another 10-12 minutes. Serve with beer. Our favorites: ham, pepperoni, sausage, mushrooms Veggie nights: jalapenos minced finely, onion, mushrooms, bell pepper.
