Cheese pizza all the way. If the place is offering it, I like stuffed crust cheese pizza.
Your Go-To Pizza
- Thread starter Franklin
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Pepperoni and Extra Cheese. I can tolerate Sausage, Ham, Black Olives, Green Olives, or Onions but all I really care about is the Pepperoni.
I'm phobic of mushrooms and will pick them off if there are any on my pizza.
Anchovies seem weird and scary to me. I've never even seen them ordered.
I'm phobic of mushrooms and will pick them off if there are any on my pizza.
Anchovies seem weird and scary to me. I've never even seen them ordered.
This is pretty much my default order from Papa Johns.
I just like your basic Pepperoni deep pan pizza with plenty of green and red peppers and onion on.
This is tasty too.
Meat Lover's Pizza.
If there are any vegetables or fruit on my pizza they get picked off.
If there are any vegetables or fruit on my pizza they get picked off.
Sausage and onions. Salami if they have it. At Round Table I sometimes get the works. I am simple man with simple tastes.
I'm picky when it comes to pizza. Margherita's not too bad, and I'll take a veg pizza if necessary (mushrooms are always a caveat in any food - I'm not a fan of them).
However, I won't say no to anything with ground beef, chicken, extra onion and tomato, and I definitely will insist on extra peppers.
However, I won't say no to anything with ground beef, chicken, extra onion and tomato, and I definitely will insist on extra peppers.
I'm a "supreme"/"the works"/"everything" kind of guy if I'm ordering from one of the chains (usually Papa John's or Fox's).
Hands down, though, the most awesome pizza I've ever had was Spaghetti Pizza from My Place Pizza in Lancaster (right around the corner from ye olde alma mater).
Hands down, though, the most awesome pizza I've ever had was Spaghetti Pizza from My Place Pizza in Lancaster (right around the corner from ye olde alma mater).
One of the world's great flavors. The ones sold in bottles in the store are better than the tinned ones.
But like I said in my OP, I've given up trying to get them on a pizza when I'm out with others.
My wife and daughters won't even compromise on a half-anchovy pizza. They don't want "the things" anywhere near their slices.
I like pineapple, shrimp and jalapenos or banana peppers.
Spinach, feta, and artichoke for me if I'm in the mood for something rich. Just green peppers if I'm in the mood for something simple.
If it's from an authentic NY pizzeria: Plain cheese slices, dripping with grease and waiting to be folded.
From a decent restaurant/take-out: Eggplant. Maybe some fresh diced/sliced tomato.
From Bravo on 42nd St: The square marinara slices.
From Metro Cafe, same block: The baked ziti pizza. Truly perverse and wonderfully lethal.
Domino's: Never again, their new recipe is disgusting.
Slice Harvester: Here is a blog about one man's attempt to sample a slice from every pizzeria in New York City. Enjoy.
From a decent restaurant/take-out: Eggplant. Maybe some fresh diced/sliced tomato.
From Bravo on 42nd St: The square marinara slices.
From Metro Cafe, same block: The baked ziti pizza. Truly perverse and wonderfully lethal.
Domino's: Never again, their new recipe is disgusting.
Slice Harvester: Here is a blog about one man's attempt to sample a slice from every pizzeria in New York City. Enjoy.
That is cool. He is finding so much suck though....of course, I ate most of my pizza in Queens.
Except for Gino's, Gino's was awesome.
I'll try anything.
Uno's or Old Chicago - Chicago Seven Deep Dish (forget what Uno's calls this).
Rosati's - Double dough Pepperoni, Italian sausage, bell pepper, onion, green olive, extra cheese.
Pizzeria Bianco - Pretty much anything. Voted ten best in America for a reason. And yes, the pizza is worth the two to three hour wait once in a while.
Anywhere else - Supreme, The Works, Extravagannza, whatever they call it.
Rosati's - Double dough Pepperoni, Italian sausage, bell pepper, onion, green olive, extra cheese.
Pizzeria Bianco - Pretty much anything. Voted ten best in America for a reason. And yes, the pizza is worth the two to three hour wait once in a while.
Anywhere else - Supreme, The Works, Extravagannza, whatever they call it.
What's the difference between Chicago and New York pizza? And is there something special about California pizza ala California Pizza Kitchen? I have been in CA all my life, but never went into one.
^^ - "Chicago" style is typically a deep dish with a thick crust and much more "pie-like" with heavy toppings... "NY" style is a large pizza with large slices on a thin, but not crispy crust. It's typicaly very basic with its toppings, which lends itself to be folded while being eaten.
THe only vegetables that belong on pizza are jalepenos and New Mexico green chile (not green peppers, mind you)...
My fave is spicy italian sausage and jalepenos.
There is no "one" go to place in ABQ, but for me it comes in stages:
1. convenience - Dion's
2. buffet - Mimmo's
3. Special occassion - Village Pizza in Corrales (also good for a quick lunch buffet)
4. stuck on the east side of Albuquerque - Saggio's down by the university.
THe only vegetables that belong on pizza are jalepenos and New Mexico green chile (not green peppers, mind you)...
My fave is spicy italian sausage and jalepenos.
There is no "one" go to place in ABQ, but for me it comes in stages:
1. convenience - Dion's
2. buffet - Mimmo's
3. Special occassion - Village Pizza in Corrales (also good for a quick lunch buffet)
4. stuck on the east side of Albuquerque - Saggio's down by the university.
MeanJoePhaser
Admiral
Chicken, bacon, feta and banana peppers. Maybe Italian sausage in place of bacon sometimes.
Or the steak "gourmet" pizza at Cottage Inn.
Or the steak "gourmet" pizza at Cottage Inn.
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