thin crust, Alfredo sauce, cheese, chicken, bacon.

I'm partial to the little cuppy pepperonis. I think they're called old world pepperoni. Not a lot of places use those pepperoni.

Does it have to be just one?

There are so many delicious pizzas out there.

My favorite 'everyday' pizza is black olives with bannana peppers, thin or regular crust depending on mood. Mozzarella cheese with a little parmesan sprinkled on.

Any other favorites I have tend to be specific pizzas from specific places.

I Love steak pizza, but a lot of places I try it from are lackluster to say the least.

Meat too dry and lack of flavor is the most common issue.

A lot of the places just throw some cheap steak on top of a regularly prepared pizza. Regular pizza sauce and only mozzarella cheese = boring.

I've got a local place that does a decent steak pizza but is too expensive to justify more than once in a blue moon.

Dominos steak pizza is actually pretty good to me because of the cheese sauce they use. But it's Dominos sooo...

Three meats with some hot sauce (Like red hot, sriracha or spicy tomato salsa) on top in thin crust. But pizza is pizza.

I like several kinds.

I've posted before about the cast-iron pan-pizza I make myself, and that's the best I can do at home.

There's a local restaurant that makes not-really neapoletan pizza (the bottom is too thick and the oven isn't quite hot enough) but they have really figured out the flavor profile on their dough, sauce and fillings, netting excellent results.

At times I really crave and enjoy a Pizza Hut pepperoni pizza. I wouldn't call it my favourite, but sometimes it's exactly what I want.

They no longer exist, but there use to be a local chain of pizza restaurants that would make giant sheets of pizza in bulk, and let you pick three squares from three different (or the same) pizzas for a meal. They had a potato-rosemary pizza that I adored. I still want to eventually recreate something like it at home.

There's a new chain that popped up recently which I really like. They make oblong pizzas with a wholegrain dough, that they then slice into strips. The meals come with a sauce to dip the pizza-strips in. The result is delicious.

When it comes to toppings, I generally want a strong umami tomato sauce, mild cheese, and some kind of spicy meat like pepperoni or equivalent.

But I've also tried white pizzas (pizzas with no tomato sauce), pizzas where potato or even pears were among the toppings, and they can be absolutely delicious.

I buy those canisters of pizza dough at the grocery store. Make a simple sauce by warning canned tomato sauce, adding a little olive oil, salt, pepper, Italian seasoning, and just a pinch of red pepper flakes. I spread the dough thin, add some olive oil and bake. After the doughs baked on its own for 5-6 minutes I add the sauce, spread spinach around and depending on the time of year some basil leaves from my herb garden, then top with mozzarella cheese. Continue baking until the cheese is melted.

Simple and refreshing.

Salami

• Perfect balance over a wide range of cheese/sauce/... ratios
• easy to get right (=works everywhere)
• not soggy
• ...

there's something that will always be special to me about the Round Table mushroom pizza, it is the perfect mushroom pizza and i've yet to find a local place to me that hits every time like that, no one slices the mushrooms as thin and they get too wet, it's such a great pizza

I like thin, crispy crust. I like garlic sauce over traditional tomato for pretty much any style other than Hawaiian (white sauce is too savory for the sweeter ingredients). I have no real favorite when it comes to toppings, only toppings I would never use (chicken, broccoli, BBQ sauce, and ground beef). Especially the chicken because it's always cooked twice so it just turns to bland rubber. 🤢

I hella want that candied, caramelized jalapeno Hawaiian pizza I had when I went to the restaurant in a local brewery (Dustbowl Brewing Co.) again, right now. That thing was good.

Tuna

It's pretty common in Europe amd Italy itself, but for some reason not so much in the rest of the world. Especially with thinly sliced onions on top.

Also, Sujuk

It's like pepperoni, but a lot better

Anything BUT pepperoni, I really don't care for it on a pizza

Domino's pan, double cheese, light sauce, extra pepperoni. I've tried deep dish in Chicago, New York style in New York, traditional pizzerias in Italy, and countless overpriced "craft" places from all over North America, and nothing I've tried even comes close.

Calzone hand held style

Broccoli, garlic, and ricotta, extra crispy so the broccoli gets a little scorched.

I don't really have one specific type of pizza, bounce around a bit.

When I was growing up, the norm for my family was thick crust, pepperoni, black olive. I like that, but I tend to feel that it's nice to have a bit more going on. That plus onion or chicken or hot sausage can be nice.

I do like Hawaiian, though that does tend to have more moisture than would be my ideal.

I like em all (minus pineapple). The hipster pizzas are quite fun too

Crunchy thin crust, chili flakes, jalapeno, and pineapple.

Salami & Fungi

Always a little too much garlic...

Thin crust, heavy sauce, mozz, pepperoni, jalapeno, pineapple.

This pizza I make is my favorite pizza. Just some bacon under the cheese.

I made one recently that was pretty nice - tomato base, sliced (cooked) pork chipolatas, pineapple and cheese. Plenty of oregano and basil.

Domino's in the USA has / had? a Wisconsin five cheese pizza that is amazing.

Pan crust with Alfredo sauce and spinach is peak and redefines pizza.

Marinara Starita in a restaurant called Starita in the city of Naples. Sourdough crust and amazing tomato sauce. After that New York style pepperoni pizza and detroit style vodka sauce deep dish.