Pizza!

[systemoverblow'd]

Your go-to toppings?
New York or Chicago?
Greek or Italian?
Hand-held or fork and knife it?
If hand-held - straight up or fold in half?

[mmmm...pow!]

Your go-to toppings?
New York or Chicago?
Greek or Italian?
Hand-held or fork and knife it?
If hand-held - straight up or fold in half?

NY, Italian (Greek? WTF?), hand held, folded in half. Any topping is good, as long as it does not include artichoke, fruit (tomatoes get a pass), or cheese without an Italian name. Any other way and it's not pizza, just some cheesy, saucy bread. End of discussion.

[Hugh Conway]

Eh? Pizza quattro staggioni is most definitely italian with artichokes.

the 12" or so wood fired ones, diavolo - mushroom pepperoni or some such thing hot peppers, or prosciutto/spec/some such cured pork product and rocket (added at the end)

[brice618]

Alright. Best pizza I ever had and still make and love to this day is:

Parma, ricotta, and olive oil. Found it in this tiny, but classy, little place in Verona. So amazing, don't knock it till you try it. Yes, it's extremely rich. Bonus points for homemade ricotta.

[Pegleg]

Toppings on a pizza are irrelevant. It's all about the crust, baby.

#1 for me is a true New Haven style, like Pepe's or Sally's. Pick it up, no fold (cause the pieces aren't usually wide enough).

#2 is a really good neopolitan, with the little blistered spots on the crust that show the oven was running around 1000 degrees. (Basta and Locale in Boulder have a solid version when at their best; Pizzeria Bianco in Arizona is the archetype in the US; and apparently Motorino in NYC is the balls as well, though I haven't tried it yet.) Fork and knife, usually not cut into slices.

#3 is Italian bakery pizza, the kind you get out of a window in the back of... an Italian bakery, duh. Micucci's in Portland, Maine is a good one. Eat out of hands sitting on the front steps.

(Greek style is really greasy and usually uses cheddar cheese along with the mozz. Any place in New England that calls itself a "House of Pizza" is probably Greek.)

[TBS]

Basic margherita on Cornmeal crust with heirloom tomatoes.

[schuss]

Yep, crust is key. I have yet to find a good crust in CA.

[nesta]

NY, Italian (Greek? WTF?), hand held, folded in half. Any topping is good, as long as it does not include artichoke, fruit (tomatoes get a pass), or cheese without an Italian name. Any other way and it's not pizza, just some cheesy, saucy bread. End of discussion.

Bearshit!
Best pizza I have had is homemade. Recipe on pg.32 of the latest Whitewater cookbook (Whitewater with Friends). It has artichoke on it.
Freaking delicious.

[userA]

well now it has to be ganja of course

[nesta]

nah, but that would be a great appy for this pizza

[wooley12]

Pontillo's!! Always sausage, mushrooms and sweet peppers. The thick, doughy, chewy sweet crust is key. Alas, only a memory. Frankie's comes close but it's a swing and a miss. I'd buy big enough for tomorrow's breakfast.

[that dude who did that thing]

I'll eat it all, and love it all. For a small city we've got an embarrassing number of excellent Neapolitan style pizza joints, using genuine Italian ingredients (who knows more about curing meats than the Italians?). A good thick Chicago style is a meal in one slice. Gimee three slices of NY style, one with pep, on ewith pep and shrooms, one with onions green peppers and basil.

[sidewall]

i like a thick crust, extra cheese and sausage. Compared to chains, Costco makes a great pizza for ten bucks.

[I've seen black diamonds!]

Worst pizza in the universe: Restaurant L'Express, Sainte Anne des Monts, Gaspe Peninsula, Quebec

[mtngirl79]

Pesto sauce, roasted garlic (whole cloves), tomatoes, sliced thin, cooked with some cheese on top so it melts through, FRESH mozzarella cheese, plus asiago, parm, any "italian cheese", really, but definitely no cheddar (yuck on pizza).

Crust should be on the thin side, but not super thin, slightly crunchy on the outside, chewy on the inside, and the cheese should be slightly browned on top.

I am not up on the pizza styles other than Chicago is deep dish and NY is thin, but most fresh, homemade, or decent quality pizza is good... besides the really cheap chain places, or gross frozen pizzas, its pretty hard to make terrible pizza..

[Kied]

Paper thin, wood fired, plain cheese, with some fresh basil and parm. Fold it in half, eat the whole pie. Sunshine Tavern in Portland has it wired.

[Pegleg]

I think I've posted this before, but it's worth revisiting - a fairly comprehensive slideshow list of regional pizza styles in the US. Definitely several I'd be psyched to try in there.

[grskier]

I make my own... grill turned all the way up.

Crust is simple, 1 Tsp yeast, 4 Cups flour some water, a little salt... homemade sauce with San Marz tomatoes...

John's on Bleeker St is my favorite in NY right now for NY style... Rays is good too in Manhattan...

There is also a place around the corner from Grimaldi's in Brooklyn with some good pizza... their Sicilian slice is TOPs.

[MTT]

I like Pepperoni and Mushroom, With a simi thick crust.

Real getto I like the Pizza Hut Stuffed Crust supreme

30 years ago the Domino's in Bellville Nebraska had a good think crust pepperoni pizza.

[rideit]

^^^^^now you jus' trollin', foo! ^^^^^

[Hugh Conway]

I had great pizza in Chile and Nepal

[rideit]

Chilean food is teh suck

[My Pet Powder Goat]

I love Thai pies! (try not to make this NSFW)

Mckenzie pizza in bozeman use to have it dialed, quality isn't as good anymore.

[Hugh Conway]

Chilean food is teh suck

"great" pizza in peru too

[rideit]

Pissco in Chile (as long as we are rehashing OLD topics!)