Natural progression.
I live by a saying that if it's in front of me, it's good enough for me. That said, if I'm building it myself I probably won't put olives on it. I'll usually be all-meat or traditional supreme.
And yes, we all know what topping will likely end up at the center of this discussion. :biggrin:
Just pepperoni for me. I can deal with sausage and mushrooms too, but I'm not a fan of vegetables on my pizza.
My favorite lately has been white sauce in lieu of traditional pizza sauce with sausage, banana peppers, and feta.
Chris
Any type of meat, also vegetables too (except mushroom). I eat most toppings except olive and pineapple.
Either sausage or all meat.
NOT all meat. Either plain cheese, all veggie, or meat plus veggies.
My favorite is Mexican-style pizza: ham, onions, jalapeños. But skip the ketchup, because that's just gross.
I usually don't really care, except I don't like mushrooms on pizza.
My three favorite toppings are probably bell peppers, pineapple, and olives (though not together at once).
Mostly pepperoni, sausage, and onions for some crunchy texture.
Quote from: CoreySamson on April 02, 2021, 04:28:24 PM
I usually don't really care, except I don't like mushrooms on pizza.
Same here; I'm not terribly picky after trying nearly every possible combination from working at Domino's many moons ago...Yes, even pineapple. I can tolerate olives and mushrooms but I won't go out of my way to include them if I order a pie! (Nobody else I know likes them, so they're a hard pass.)
Cheese-only pizza is useful if I want to try some sort of unusual topping that's leftover in the fridge. My kids have finally discovered the joys of pepperoni and sausage on their slices, so that only happens if their little cousins visit.
No vegetables other than mushrooms.
Bacon and sausage, or else all-meat. Plain cheese is fine on Fridays during Lent.
There used to be a place in Durham, NC, that had rattlesnake sausage. That stuff was outstanding. They closed years ago and I haven't spent any time in Durham, other than gas/lunch stops when passing thru on I-85, since a visit in 2002.
Pepperoni, sausage, mushrooms, onions.
I don't mind Hawaiian.
Again (a theme in these food threads) literally almost every topping I've had is something that I've ended up liking and wouldn't mind have one a single grand pizza.
I am of Slavic/Adriatic stock, so I enjoy anchovies and garlic on my pizza. Thin crust is my favorite.
However, I have a weakness for Chicago style deep-dish when the edges are nice and crispy brown. Zelda's Gourmet Chicago Style Pizza in Sacramento is a fine deep dish. Their combination includes anchovies and garlic, and is legendary in Sacramento.
Do you guys have MOD Pizza by you?
It's my kids favorite place, and it's pretty reasonable. One price gets you as many toppings as you want on a personal sized pizza, and most importantly, everyone gets what they want.
My favorite type of pizza:
Sausage
Jalapenos
Mushrooms
Black olives
Now, I gladly mix it up anytime, but that's my fantastic four, hands down.
Not a fan of pineapple on pizza.
For me. pepperoni, sausage, and/or ham/"Canadian bacon". All-meat also works for me. Hawaiian too, but otherwise no fruit or veggies.
Thin-crust mozzarella cheese pizza, at a local Italian grocery store, is one of my favorites, but otherwise I insist on one or more meat toppings.
Anything except anchovies, basically.
Hawaiian isn't my favorite, but it's passable. White pizza is good. Buffalo chicken pizza is my nominee for the most underrated pizza (but admittedly, some places make it better than others).
Green peppers are weird. I like them on a fresh pizza, but they're disgusting on the kind you buy in a box at the grocery store.
Anchovies are fine, but I have to slice them really small, or else the flavor overpowers everything else. Also, I put them on halfway through the baking process. Too early and they disappear, too late and the flavor is too strong.
Quote from: webny99 on April 02, 2021, 05:39:37 PM
Anything except anchovies, basically.
Hawaiian isn't my favorite, but it's passable. White pizza is good. Buffalo chicken pizza is my nominee for the most underrated pizza (but admittedly, some places make it better than others).
Green peppers are weird. I like them on a fresh pizza, but they're disgusting on the kind you buy in a box at the grocery store.
Buffalo chicken pizza is tasty!
I think I'd go with Taco Pizza as my nominee for most underrated. Tacos+pizza= what's not to love.
Quote from: kphoger on April 02, 2021, 05:49:18 PM
Anchovies are fine, but I have to slice them really small, or else the flavor overpowers everything else. Also, I put them on halfway through the baking process. Too early and they disappear, too late and the flavor is too strong.
White anchovies instead of the standard "furry" ones are delicious on pizza. Otherwise they're just little salt bombs.
Chris
Eggs, black olives, and marinara sauce. If you don't have eggs, I'll take chicken.
Pepperoni, although I'll survive with sausage or bacon. Also my local brewery has a specialty with pepperoni and prosciutto which is delicious.
Meat. Ham, sausage, beef, pepperoni, and so on.
No anchovies, though.
Keep vegetable matter off my pizza. That includes mushrooms.
And contrary to many who believe otherwise, pineapple is perfectly acceptable on pizza.
Quote from: webny99 on April 02, 2021, 05:39:37 PM
Buffalo chicken pizza is my nominee for the most underrated pizza (but admittedly, some places make it better than others).
Yeah, that's true. I'm not sure why it seems to vary more than a regular cheese/pepperoni (which is my main go-to). I like Wegmans and Stewarts a lot (which is interesting, as I'm otherwise not that into Stewarts pizza, but their buffalo chicken is addicting).
White pizza is also good, though I haven't had it in a while.
Beef, Italian Sausage, pepperoni, pineapple, and Ham are my favorites though sometimes I like Chicken and Green Peppers.
Pepperoni and pineapple.
Pineapple and Ham
Sausage and/or pepperoni
it is usually easier if i tell them what 'not' to put on my pizza. i like them well loaded.
basically, don't put fruit on my pizza. most pizza people don't realize olives are fruit, so i usually have to explain it.
but pretty much everything else, throw it on. anchovies too.
Almost any toppings will fly with me. I can't think of any that don't right now, but I like to go heavy on the mushrooms and onions. Spinach is good. I like meat on my pizza but I prefer vegetables, it adds another layer in contrast with the umami flavor/savory tastes of the tomato sauce and the cheese. I have never tried anchovies on pizza but I'd probably like it. Big slices of tomato are also good, but no chunks or diced tomatoes.
BBQ sauce is a no-go, I have no clue how people like BBQ sauce on pizza. I'd count that as a sauce rather than a topping if it's used in place of the tomato sauce.
Here is what I call the "Louisiana Special": Shrimp, Italian sausage, white onion, green bell pepper, light on the cheese, heavy on the red sauce, then serve it up on thin crust with some hot pepper flakes on the side. If you want a taste explosion, this style of pizza will deliver!
Rick
Quote from: nexus73 on April 03, 2021, 10:54:29 AM
Here is what I call the "Louisiana Special": Shrimp, Italian sausage, white onion, green bell pepper, light on the cheese, heavy on the red sauce, then serve it up on thin crust with some hot pepper flakes on the side. If you want a taste explosion, this style of pizza will deliver!
Rick
Leave out the green peppers and I'd like it.
I have always hated green peppers. The New York Times interviewed top chefs in NYC a couple of decades ago and they all said they dodge green peppers because they overpower all other flavors in the dish. I like having some authority on my side...
Quote from: vdeane on April 02, 2021, 10:18:57 PM
Quote from: webny99 on April 02, 2021, 05:39:37 PM
Buffalo chicken pizza is my nominee for the most underrated pizza (but admittedly, some places make it better than others).
Yeah, that's true. I'm not sure why it seems to vary more than a regular cheese/pepperoni (which is my main go-to). I like Wegmans and Stewarts a lot (which is interesting, as I'm otherwise not that into Stewarts pizza, but their buffalo chicken is addicting).
I suspect part of it is that there's more variation with buffalo wing sauces than there is with standard pizza sauce, and there's inherently a finer balance with anything spicy.
Mushrooms and anchovies.
Quote from: Rothman on April 03, 2021, 11:00:36 AM
Quote from: nexus73 on April 03, 2021, 10:54:29 AM
Here is what I call the "Louisiana Special": Shrimp, Italian sausage, white onion, green bell pepper, light on the cheese, heavy on the red sauce, then serve it up on thin crust with some hot pepper flakes on the side. If you want a taste explosion, this style of pizza will deliver!
Rick
Leave out the green peppers and I'd like it.
I have always hated green peppers. The New York Times interviewed top chefs in NYC a couple of decades ago and they all said they dodge green peppers because they overpower all other flavors in the dish. I like having some authority on my side...
Green bell peppers are a solid tasting veggie but when you combine them with all the other solid flavors in my "Louisiana Special", then you get an incredible taste explosion!
Rick
Pasta. Pasta pizza = underrated.
Also, no mushrooms for me.
Regular pepperoni with a metric f-ton of pizza sauce underneath is my usual go-to, but I'm partial to BBQ chicken pizza with thinly sliced red onions and spinach as a specialty.
I insist that my pizza not be adulterated by having any extraneous ingredients baked onto it, thank you very much.
That said I will frequently use garlic powder and oregano as condiments.
There isn't much I won't have on pizza. It depends on what I'm hungry for. That said, I didn't like anchovies the one time I had them and I didn't like Mexican pizza either of the times I had it.
Typically I'll do pepperoni, extra cheese, black olives, green peppers, onions, and fresh garlic. I've had some pretty good BBQ chicken pizza, though, and there was a pizza place I went to in California that offered shrimp and it was really, really good.
Quote from: zachary_amaryllis on April 03, 2021, 09:13:09 AM
basically, don't put fruit on my pizza. most pizza people don't realize olives are fruit, so i usually have to explain it.
What, are you getting into biological definitions now? Bell peppers, jalapeños, and tomatoes are also technically fruits, so are those a no-go as well?
Quote from: jayhawkco on April 02, 2021, 06:15:09 PM
White anchovies instead of the standard "furry" ones are delicious on pizza. Otherwise they're just little salt bombs.
I'm now on the hunt for white anchovies. Thank you.
Can you make that substitution in other applications? Do white anchovies work in a tapenade? Do they melt into nothing in the pan to add depth of flavor to a sauce or pesto?
OK, I picked up some white anchovies on Wednesday. But now I'm worried they'll just taste like sardines–which I already had and rarely use. Did I make a mistake here...
(https://i.imgur.com/thDdhL9.jpg)
Quote from: jayhawkco on April 02, 2021, 06:15:09 PM
White anchovies instead of the standard "furry" ones are delicious on pizza. Otherwise they're just little salt bombs.
I do like heavily salted anchovies on pizza, but invariably I'll be the only one eating them. I worked at a pizza joint growing up, and it was common to ask whether the customer wanted the anchovies rinsed. Most people will tolerate picking off rinsed anchovies, but you can't rid the pizza of that anchovy taste if they're not rinsed. That being said, a great use of anchovies is atop of antipasto salad. And again if you aren't fond of all the salt, simply rinse them.
Quote from: kphoger on April 07, 2021, 11:33:05 AM
Can you make that substitution in other applications?
Quote from: kphoger on April 09, 2021, 01:31:46 PM
OK, I picked up some white anchovies on Wednesday.
(https://i.imgur.com/thDdhL9.jpg)
From what I remember from working as a slot attendant, "wild" means it substitutes for all other symbols...
Like an asterisk in DOS?
Sorry I missed your question about white anchovies. I love them in Caesar salads as they're just a lot more oily and less salty than the typical anchovies. Here's a great recipe that I use them in. (https://www.williams-sonoma.com/m/recipe/spanish-caesar-salad.html) They're far sweeter than sardines as well.
Chris
I'm a pepperoni guy, but I can also deal with sausage, beef, or ham.
Forgot to follow up... I had the white anchovies a while ago, and they were basically just a better-tasting sardine. I imagine the refrigerated kind are better–being preserved in vinegar rather than just oil–but I don't know where to find those around here. This past weekend, I bought a tin of white anchovies preserved in salt water to see if those are any better.
The way I ate them was to mash them up with spreadable cheese, capers, herbes de Provence, olive oil, lemon juice, smoked paprika, and diced Kalamata olives–then spread that on crackers.
So I'm not so sure they're a good pizza topping substitute.
My go to is usually pepperoni, sausage, onions, and mushrooms. Sometimes green/red pepper, bacon, or banana pepper. Tomato sauce and Mozz/Parm.
However, I'll mix it up depending on where I am, and what they are offering.
I'll do a white pizza, sometimes with chicken, sometimes with clams, often with spinach.
I am a carnivore, so an all-veggie pizza is not on my list.
I do not like olives and I'm not a fan of pineapple on pizza; other than that, I'll eat pretty much anything (including anchovies).