Bonneville America Forums Forums Off Topic Discussion Forums Lounge Favorite style of pizza and toppings?

Now when I was younger, I liked Chicago deepdish pizza but as I get older I like the NY style thin crust pizza. As for toppings I like sausage, mushrooms, peppers and onions.

Thin and crispy sausage and mushrooms for me.

Has to be thin crispy for me.Peperoni , muchrooms ,and onions,but anything is OK except black olives and anchovies oh and jaffa cakes.

Hi Ron.

The one you're buying me.

Chicago has some GREAT food...but i did not like the deep dish pizzas there either. Mort's had the best Reuben sandwich i've ever had.
I like all toppings pretty much on a thin to medium crust.
(as long as there's no fruit or anchovies involved).

I used to make my own, but too much trouble.
Sheesh, i'm gettin' hungry!

Pizza hut pan style crust, double-chicken and pepperoni (add jalepenos and tabasco to taste). i know it sounds a little strange but man it's good!

New York. Cheese only.

Just like walking down the street in Brooklyn on the way to the F train.

Gotta be thin crust; pepperoni, sausage, mushrooms, onion.
Fishies belong in the sea, not on a pizza!

Just like those Chicago guys like with white sauce. Right Keith?

Thin Crust
Canadian Bacon
Olives
Tomatos
Mushrooms
Sometimes Pineapple

Soren

New Haven, CT, style.
Modern Apizza, Sally's, or Pepe's (whooster st)
With nothing, anything, or everything!
Uncle Charlie

Thin crust with pepperoni. That seems to "stay" longer in the fridge. Cold thin crust pepperoni doused with chipotle Tobasco is quite possibly the best food known to man.

-brent

Thin crust,
'chovies, shrooms, onions, sausage .

Ice cold Sierra Nevada Pale Ale .

Chipotle Tabasco, I had forgotten about that little treat

I like thin crust NY although not paper thin. Plain cheese is good, although ham, peppers and onions are cool too. Best in this area so far HANDS DOWN is Sinapis in Danbury (right near the Mall and the Christmas Tree Shop). Not much from the outside and in a strip mall, but ****** the pizza is good. And, it's the cheapest meal anywhere inside a 100 miles!! One slice is almost the size of a small pizza! And Chicago Deep Dish from a good place in Chicago (sorry northeast Dudes, Uno's does NOT count!!) still ROCKS in a way NY Pizza never can!

Sorens sounds like it would be a good change. I also like a good veggie pie too with white sauce. Still has to be thin crust.

Thin plain cheese with bottle of Tabasco and a frosty barley pop.

Meat, Meat, Meat and more meat.

You can keep all the veggies. Give me meat.....insert Tim Allen growl here ().

Double pepperoni and cheese. Prefer hand toss but will eat thin but have to be in the mood for it. Do like mushrooms but Cathy can't stand them. Some times I'll get diced tomatoes. Hate onions and generaly do not like my pizza over loaded with different types of toppings.

I prefer the cooked style, although the best pizza in town is from a "take and bake" shop. As long as it's cooked, any kind of crust as long as it has pepperoni, onion and green pepper. Or, the take and bake place has a really good Mexican pizza that's loaded with taco ingredients.

I even have a pizza nursery rhyme that I used to tell the kids.

Pizza pie hot
Pizza pie cold
pizza pie in the box 9 days old

Some like it hot
Some like it cold
Some like it in the box covered with mold.

It really depends om where you are at when you want pizza.

I prefer over all, Aurelios thin crust Chicago style pizza, sausage pepperoni and mushroom.

For Deep Dish Chicago style, Uno ( the original ) or Geno' s both have great products.

In the Quad City area ( Davenport and Bettendorf, Iowa and Rock Island and Moline, Illinois ), I prefer Harris sausage pizza or add on the pepperoni and mushrooms. There are a couple of copies in the area that are also very good. Harris is a QC type of pizza, familiar to those there.

In Columbia, MO, I prefer Shakespeare's Pizza, Canadian Bacon and Breakfast Bacon.

I the Seattle, WA area, I like Frankie's in Redmond. Sausage and Pepperoni again.

Overall, Chicago think crust is my fav and that is Aurelio's.

Well not just because I live in NY, but NY style thin crust. Plain cheese or any topping. Growing up 50 yards from a great pizza place you need to mix it up. Besides the classics some good ones I've tried are bacon and onion, ricotta and fried eggplant and breakfast sausage and bacon.

Had a White pizza . Four cheeses on a medium crust topped with sliced tomatoes. would love to have one now . Owner died and new owners stil learning how to make pizza.

I don't know what style it is, probably Chicago since it is about 2 inches thick.. At Gina and Guiseppe's Itlaian Deli at Riverwalks, Jenks, America you can get in my opinion the best brick oven pizza in the Tulsa area. My favorite is the G and G combo with Pepporoni, Sliced Italian meatballs, sliced mushrooms and black olives, completley smothered with Mozzarella cheese. Now I'm hungry.

IT's CHEESE ON TOAST !!!!! nothin' more nothin' less.......invented for Queen Victoria on a visit to Italy

I dont believe that I didnt mention another Quad City favourite, Happy Joes. Joe invented Taco Pizza, which is beyond incredible. He also has one called a Nacho Joe, which is a spicier Taco, then the Happy Joe Special, which is Canadian Bacon and Sauerkraut. Many other types are available, but I had to mention the classics. All of these are thin crust.

Yup. American style pizza is the tops.
Pretty well unlimited.

NY style is the only way.
We had pizza tonight with thin-sliced home-grown tomatoes on top. Yum!

Up in Schaumburg, IL a number of years ago, I went to a place called Gino's East in Rolling Meadows, IL. Hands down, the best pizza I have ever had. They did a cornbread like crust and when I asked for sausage, they asked what kind? Huh? What do you mean? Turns out they have regular crumble style and also make the pie with a layer of sausage over the whole thing (a little less than 1/4" thick). I was in friggin pizza heaven!! I was there two weeks and went back there 7 times, no kidding.

It's a deep dish style pizza which I usually don't like but mmmmmmm, so good!!

Barbecued hippopotamus lips, sauteed Iguana tongue, and grilled ferret feet.

(and if I'm feeling REALLY adventurous I'll order it WITH anchovy)

cooked

four words.
New Haven. nuff said.

In Windsor, CT there is an old panel construction McDonalds building, now home to Wilson's Pizza. The old "M" logos were apparently left behind, and so Wilson inverted them to form "W" logos.

They make their own dough fresh early each morn. Good pies and rolls. Frozen dough and pop up just ain't the same.

Try bacon mushroom onion

OOOHH this if fun and good for ya , it is a US pitza , you take a big ole flat dough thing and divide into the respective quadrants of the US , i.e. North , West , East and South . Cover it with kechup and then add whatever the area is noted for in food production . Clams along the eastern crust . Peenuts and peecans here in tha South , meat in the middle . Just leave it blank over in the desert - no , wait , put DESSERT there! Little conch jiblits off tha plate where Key West would be , little drops of Scotch here and there , it be so much fun , and taste pretty bad , too .