The Glade 4.0

Assuming the pie is for you alone, what topping(s) are your favorite on a traditional NY style pizza?

Me, I have become partial to mushrooms. Mainly because that is Oonagh's favorite and I have taken quite a liking to them.

Personal favorite is a red top (cheese first, less of it, sauce next, toppings on top) with mushrooms. Local place near us is our favorite by far. They have a very non-greasy pie and their crust is made with a cornmeal.

If I could have a pie without consideration for anyone else's topping preferences, I think it would likely be onion, mushroom, peppers (green bell or roasted red) and crumbled sausage. From the same place and red top once again.

Also, I have found that I almost can not enjoy a slice of pizza any longer if I do not have Tabasco sauce or hotter on it.

P.S. You chicago style deep dish people can stay the hell outta my thread.

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This must be Thursday. I could never get the hang of Thursdays.

http://www.pizzaluce.com/

Maximus
Homemade Italian sausage, pepperoni, Canadian bacon, mushrooms, onions, green peppers, black and green olives and mozzarella cheese on red sauce.

We have a place near us that does a supreme NY style pizza with hand tossed crispy edge crust.

Sausage, Pepperoni, Canadian Bacon, Hamburger, Mushrooms, Green Peppers, Black Olives, Onions.

It's amazing.

I'll order just about anything on the menu according to my sense of whimsy and hunger level, but a standard combination with several types of meat and several kinds of veggies is my go to brain tired need food order. Kind of like what Aizle just posted, though getting homemade sausage on a pizza is kind of rare out here. since Darkroland just ninja'd me too, I' go for that one easily.

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P.S. Foamy you suck for posting this at lunchtime when I have not eaten. Now SO HUNGRY.

Thin crispy crust, red onion, chicken, sweet bbq sauce.

Edit - Seems my fav. pizza place has a website now. I get a couple slices of this exact pizza once a week.

Mushrooms, Pinapple, Mushrooms, bacon, mushrooms, ham, mushrooms, tomato, mushrooms and mushrooms. Sometimes with spinach.

Without mozzarella, so I can actually eat it.

Give me a traditional white pie, heavy on the garlic and ricotta.

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Pepperoni, sausage, ham and I'm good. Things like chicken and pineapple on a pizza are weird. And anchovies are just plan gross.

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"It is true that democracy undermines freedom when voters believe they can live off of others' productivity, when they modify the commandment: 'Thou shalt not steal, except by majority vote.' The politics of plunder is no doubt destructive of both morality and the division of labor."

Pepperoni, Some more pepperoni, black olives, mushrooms, green peppers. Crumbled sausage wouldn't hurt, but wouldn't be strictly necessary.

Down here, where rednecks pervail....we don't really have much in the way of "real" pizza. So, my favorite commercial place atm is http://www.mellowmushroom.com/

They have tons of beer on tap, and they play old school rock and roll (Led Zep, Rush, etc)

I prefer thin crust pizzas.......no love for that thick ****.

Foamy- I'm assuming you want Pizza for dinner? Red top Mushrooms. MAYBE some sweet peppers. They aren't bad

We went to the Pizzaria Uno's around here and I felt so sick after eating my own mini deep dish. I said to myself never again.

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I have no favorite really. I'll eat NY-style pizza with anything except anchovies really. I guess if I had to choose a favorite, I like a mozzarella, ricotta, spinach, eggplant, broccoli, onion, mushroom and black olive pizza most of all. Vegetables and cheese on a pizza are fantastic.

And Oonagh, Pizzeria Uno Chicago Grill's are medioce deep dish pizzas. Having Gino's East in Chicago was a much better experience for a deep dish pizza.

I don't like either NY style or Chicago style pizzas.

But gimme a Pizza Hut regular style with Jalapenos, Banana Peppers, Green Peppers and Pepper Seeds on it all day long.

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Oonagh:

I honestly wasn't necessarily thinking about pizza for dinner.

I assume that pizza for dinner from Charlies is a forgone conclusion, now.

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This must be Thursday. I could never get the hang of Thursdays.

Thin crispy crust with pepperoni / mushroom / sausage / meatball / bell pepper / hot pepper / olive / anchovy / ricotta / mozzarella / whatever else you find in the kitchen please.

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Depends on my mood and location/availability. Crispy thin crust with pepperoni, onions maybe add bacon and/or ham and/or extra cheese.

If in Key West, Big John's onion, chicken, basil with honey-mustard sauce.

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Gorse

Thin crust with garlic parmesan sauce, Italian sausage (lots), bell pepper, onion, black olives, and lots of garlic.

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Discrimination!

Also, why? Sauce on top? You're halfway there already!

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Extremely thin crust, almost like a cracker ... sausage and mushrooms. The thinner the crust, the hotter and fresher it has to be, however.

When I was in high school playing D&D, we'd frequently go for a frozen Tombstone Pepperoni pizza. With anchovies. Still brings back fond memories, but not many people can handle the anchovy.

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Is all I`ll ever know
So when you get to heaven
May the devil be the judge

I like to keep my pizza fairly simple, just extra cheese and pepperoni on any style pizza, though my fav is neither NY or Chicago, Greek pizza is where it's at, not too thick, not too thin, and some amazing *** dough and cheese they use to make their pizzas

I'm never eating a Greek pizza if it's made of *** dough.

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http://en.wikipedia.org/wiki/Greek_pizza

American "Greek" pizza can refer to either of two styles of pizza.

One usage refers to a pizza with typically Greek ingredients as toppings. These include authentic toppings such as feta cheese, onion, Kalamata olives, fresh tomato, green bell pepper, gyros meat[1] and spinach.

The other usage refers to a style of pizza crust rather than its toppings. This style is baked in a pan, instead of directly on the bricks of the pizza oven (as is more traditional for Italian-American pizza.) It has a crust that is usually quite oily. This style of pizza is referred to as "Greek pizza" even when it has non-Greek toppings, since it is typical of pizzerias owned by Greek immigrants. These establishments often also sell Greek specialities, such as Greek salads and gyros, and tend to brand themselves as "Pizza and Pasta" or as a "House of Pizza"; a code signifying that it is not an Italian restaurant, but a Greek-immigrant owned restaurant serving Italian-American style food.

In the United States, the latter usage appears to be specific to New England cuisine.

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Needs to have 5 layers of pepperoni at least. Plus some bacon. And only a very thin layer of sauce. I'm not big on pizza sauce. Stick a layer of cheese in between each layer of pepperoni and that is my personal perfect pizza.

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