Your favorite pizza

[vdeputy]

I just opened a new pizza place in our town. It will be the only independent. I'd love some input from some of you. What is your favorite pizza or best thing about a pizza? (Crust, sauce, etc). What do you dislike most about any particular pizza? Appreciate any help. I'd like not to go broke!

[cade]

1. canadian bacon and saurkraut

good stuff

[quinnox]

2. I love pepperoni

occasionally I like onions too.

[JaySherman]

3. Bacon, meatball, or eggplant

And shouldn't this be in the Lounge?

[realFedUp]

4. This is really a lounge act

but good luck with your pizza place!

I like the more gourmet kinds...

[vdeputy]

28. Apology

I'm a newbie on DU. Soon as I posted, I knew I'd made a mistake to post to General Discussion instead of the Lounge. Won't happen again. In the meantime, thanks for all your suggestions. We are doing everything fresh - our own sauce, dough, fresh vegetables etc. Thanks again!
Vic

[peacebuzzard]

32. welcome to DU...and I have a pizza thought

Offer pizza by the slice. Nothing better than a thin crust plain, just mozzarella and tomato. :-)

[Wapsie B]

5. Eduardo's in Chicago

has a spinach pizza that's out of this world.

[wtmusic]

6. Edwardo's rocks

spinach and broccoli...mmm

[Catshrink]

15. Eduardo's Pesto Pizza!

Dang I miss that. Haven't found anything like it here in Phoenix.

[flama]

43. There wasn't anything like Eduardo's in Phoenix

when I lived there back in '68.

Now there's nothing like Eduardo's in Florda for me. :-( I make my own pizza and my recipe's close to the one from Eduardo's, but sure miss Eduardo's pesto ravioli.

[corarose]

7. Pistachio Pesto with Garlic Pizza

Topped with Asiago Cheese.

It is out of this world.

[chromotone]

8. anchovy and jalapenos

Really! I had my first "salt & pepper" pizza back in 1978 at a Pizza Hut in Tucumcari, New Mexico. MmmmmmmMmmm. Been my favorite ever since.

Since then my diet has change somewhat (a bit more tame due to health concerns), but few things can beat a delicious anchovy and jalapeno pepper pizza!!!

(usually accompanied with ice-cold beer)

[crimson333]

19. love anchovy and jalapeno pizza

the mixing of the flavors rocks

[0rganism]

9. green chiles + ground beef + cheddar cheese + chipotle sauce + sl. tomato

There's a place down the street from my house that makes this pizza on a whole-grain crust. Mmmmm... To Die For.

Closer to earth, there's always the standard Plutonium Pie: Italian sausage + jalapenos + xtra cheese. You can get this one from Domino's.

Further out in the galactic cluster, another area pizza place makes this groovy pie called "The Ravi Shankar", which has chicken, carrots, spicey peanut sauce, and a whole mess of other toppings on a serious crust. It is good. I have no idea how they pull it off, but one slice is a meal in itself. I swear, that pizza weighs 20 pounds.

The make-or-break pizza factor is (IMHO) the toppings. The fresher the better. A single lousy topping can ruin the whole experience. Sauce should be spicey, but not to the extent that it overwhelms the toppings. I've heard various things about crust; I like mine thick and squishy, a college friend from NYC liked his thin and floppy, and my wife likes crust thin and crispy.

[Hieronymus]

10. Anchovy, feta and garlic

:bounce:

[politicat]

11. Tomato-y sauce, not sugary sauce, good mozz+meunster, meatballs,

and veggies, lots of veggies.

But a sweet sauce kills a pizza. If I wanted sugar, I'd eat candy.

Thus, the chains are out.

I'm also a marghartia and neopolitan fan - thin crusts, fresh tomatoes, good mozz, whole leaf basil or anchovies and oregano - but I got a taste of REAL pizza in Venice, and American and Italian are two different creatures.

Lastly, a white pizza, with olive oil, mushrooms and pepperoni (but either use roasted garlic or skip it - the garlic, if overwhelming, is nasty)....

Hmmm... We're going out for dinner.... the local local owned....

Best luck with your business!!

Politicat

[Lizz612]

36. AMEN!!

Keep that sugar out of my sauce! That is my biggest complaint about any pizza. That and there is always to little. Lots and lots of sauce! :9 Mmmmm....
Good luck!

[T Bone]

12. Thin crust with

Pepperoni, Onions, Black Olives.

Its good !

[Feanorcurufinwe]

13. The real New York pizza I grew up with -

thin, dripping with oil, cheese with not too much sauce, cooked in a super-hot oven.

[Insider]

26. right on

on a paper plate, and a small grape soda.

memory lane...
kaiser roll with butter and a coffee (regulah)

sabrett's with mustard & cooked onions and discount cola (in a can)

(honorable mention: white castle's)

[ScreamingMeemie]

14. Portabella mushrooms and asiago cheese. Is the best.

Good luck to you. Hope it's a wonderful success!!!

[Rabrrrrrr]

16. I like thick crust

And what pisses me off - places that skimp on the cheese. I shouldn't have to order extra cheese just to get the amount that should have been there to begin with (this is my only real complaint with the pizza places here in NYC).

I also will eat thin crust, but I love the bready thick crust, like pizza hut. Rocky Racocco's also had great thick crust, including their wonderful wheat crust.

Oh, and don't use a cheese that's all f-ing greasy when it melts.

Toppings - almost anything is good on a pizza. Apart from the usuals, I also love blue cheese, swiss cheese, gruyere, spinach, teriyaki beef, teriyaki chicken, and, hell, anything that isn't green peppers, pineapple, cottage cheese, apple sauce, or any other fruit. Also, keep the cauliflower, cucumbers, and broccoli off my pizzas. So, okay, not anything, but almost anything. Certainly any knid of meat is okay. Bacon and jalapeno? YUM! pepperoni, bleu cheese, and gruyere? YUM!

Good luck with the new pizza place - I hope it does very well!

[kanrok]

17. Chicago has the world's best pizza

Thin crust: Home Run Inn; Pan: Gino's East (the original only. Unfortunately if has now moved, the oven and the original cook made a HUGE difference) I would have to say that Lou Malnati's is now the best pan. Crust is essential, followed by sauce, then cheese. I freaking LOVE pizza!

[Catshrink]

18. The real Uno and Due

The franchises don't have the same crust as the real places in downtown Chicago.

[corarose]

20. Pizzeria Duo & Uno has the BEST pizza in town

Lou Malnaties(?)has the best thin crust in the Chicago Area.

[kanrok]

21. No, the best pan pizza

The best thin crust is Home Run Inn

[Catshrink]

23. Ummmmm Uno/Due or Malnati's or Gino's East.

Eduardo's Pesto Pizza. I'm getting fatter just thinking about them.

[BlackVelvetElvis]

22. The fundamentals of pizza

A great crust (I like mine crusty on the outside, soft on the inside) not overdone, a nice sauce that isn't too acidic or sweet, and great cheese that isn't too greasy and melts in your mouth.
The toppings: anything goes! I personally love anchovies, black olives and mushrooms.
Gino's East has moved??? I remember their pizza fondly. I wish we had some good Chicago style here. I loved the huge flat piece of sausage covering the whole pie. Damn, that was good.

[kanrok]

24. The original on Superior has moved

The one on Rush is still there.

[havocmom]

25. feta cheese and fresh spinach! SOOOOOO goood!

wonderful with sauce lightly seasoned with fresh garlic and a good hit of basil. Any Tucson DUers? This is a local place there that is really good and they deliver! There is one on Ft Lowell we used to order from regularly. (Gads, I do miss decent pizza up here in the Big Lonesome!)

They also do one that is light on cheese and has seasoned chicken and fresh zuccini. Very nice for those who can't tolerate heave fat meals.

Another good one is their pesto sauce pizza which is good for those who can't take a lot of tomato sauce and they have one with a white sauce. Place does a great business. Crust crisp but not real thin. Very good stuff. Crust always tastes fresh, veggies and herbs also.

[Hogarth]

27. I like cheese and black olives ...

... with extra cheese (thin crust, now), drizzled with olive oil, but with extra cheese on top of that, then baked at 500 degrees for a while before adding more cheese and finally considering adding green olives to the mix before drizzling more olive oil and adding more cheese.

I top the whole business off with cheese then, and cast a gimlet eye to the mushrooms ... before adding more cheese.

[Zech Marquis]

29. try these toppings

a combination of sweet Italian sasuage, and red and yellow pepper slices. My favorite homemade toppings I make quite often :)

[onebigbadwulf]

30. I love the idea of garlic dipping sauce

if you can have something delicious for people to dunk their pizza into you will be a hit.

[camero]

31. Sausage and Pepperoni

Thick crust.

[SiobhanClancy]

33. Black olives and green peppers...

and extra cheese:)

[JI7]

34. i hate pizza hut

so don't try anything that taste like them. i like dominoes pepperoni and sausage, or beef. i like papa johns. and the rest i like are mostly non franchise type places.

[camero]

35. I call it "Pizza Slut"

Cause who else would serve "3 meats"...lol :P

[foxy]

37. Alfredo

Like at CiCi's I can't stand tomato sauce.

[corarose]

38. My Lab Partner and I made a Pizza and the Chefs were asking for the recipe

I was so damn good but it wasn't the typical pizza.

[solinvictus]

39. Pisa Pizza

Here in Chattanooga, the Downtowner has olive oil, garlic, mozarella, feta, and Greek seasoned potato slices. The Five Bridges is mozarella, artichoke hearts, sundried tomatoes, and grilled chicken.

[randr]

40. Pineapple/jalapenos/garlic

If you add crushed pineapple to the sauce, I assume you make your own, it will give it an extra flavor that is hard to distingish yet extremely mouth watering.

[onebigbadwulf]

41. I like a thin crispy crust for the main part of the pizza

but big thick crust around the edges. If you could figure out a way to make a thin in thick out pizza you'd be a god.

[Booberdawg]

42. Gourmet Garlic Chicken

has green onion and tomato on it with a ranch sauce instead of a tomato sauce on it. It's delicious!

[flama]

44. I might be a pizza snob

But I pay particular attention to the consistency of the crust. I like it more like bread than a matzo. Herbs and spices in the sauce hold great importance, too.

My pizza crust recipe can be used to make bread and breadsticks, too. Guess that's why I keep using it. ;-)

There is no recipe for my sauce, though. I cook it mostly by smell since the aroma of the herbs and spices can almost get you there before a taste is necessary.

Good luck with your pizza place! Hope your town has a lot of pizza snobs you can make happy.

[LeftCoast]

45. Pepperoni and Green Olives

YUM!

[Commie Pinko Dirtbag]

46. Anchoves

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