Asklemmy

By far the pizza napoletana. Especially the dough is something between pancake and bread, so delicious!

Thin base, pistachio, rosemary, and green pesto base (no tomato). For topping honey, thyme, and goats cheese.

Pepperoni, sausage, bacon, ham, marinara sauce, thick, fluffy crust, and NO cheese.

Most of the obvious choices will be posted so I'd like to give a shout-out to tuna and red onion, it sounds wrong but is surprisingly moreish!

Deep-pan artichoke pesto feta.

A local place makes a pepperoni pizza with blue cheese and honey added. It's fucking amazing.

I'm a pretty good cook with a focus on bread making. I've been working on a perfect pizza recipe for years. I always have a frozen pizza dough in case of an emergency :)

My perfect pizza is thin, with mozzarella cheese in the crust, made on a pizza iron cast plate (way better than pizza stone) - I don't have a pizza oven yet.

Ingredients from the bottom - pizza dough, tomato sauce (with basil, oregano and garlic), cheese (mozzarella, parmesan, cheddar), red onion, ham, mushrooms, a little bit of cheese, oregano and jalapenos.

As for the store/take out pizza - I will never eat frozen market pizza and most of the global franchises are at best mediocre. I have few local places I like to order pizza from. They are good enough but still I prefer my own pizza.

I got myself a pizza oven over the summer. That thing is awesome. Beats the pants out of any take out or fancy restaurant pizza. Thin crust, but not hard and crunchy like you'd get from a take out place. It stays nice and chewy.

As for toppings, it's just not pizza without pepperoni. I like mushrooms and peppers with some sausage. A bit of onion if there's room.

I do love me a deep dish or Detroit style pizza, though. I can't do those in a pizza oven, as those are better suited for a traditional oven. I haven't tried making them at home, since I don't have any pans.

Detroit style is what fucking winners eat.

Champions.

Warriors.

Gods.

When I do my own, I'll give the dough a long cold ferment (I've done sourdough and preferment versions of a recipe I like, it's pretty simple just adds some olive oil, Flour Water Salt Yeast has a really decent recipe as well) and stretch it thin.

Sweet + savoury is a favourite of mine, one of the best was

• heavy herbed olive oil as the base, light
• caramelised shallots
• goat cheese
• prosciutto
• balsamic vinegar (good stuff preferred, but works with the thinner stuff) Did this with figs too, but you don't need it. As hot as you can go, had good results doing in one of my flatter bottom dutch ovens before.

Yeah I like Hawaiian, but it's way better with peameal bacon or streaky bacon than ham, even better with pickled jalapeños or some other hot pepper

The classic one that my partner and I had when we where dating was

• green olive
• bacon The place is closed down now, but it had a really thin, almost Italian style crust, to me that's a classic pizza.

Don't eat a lot of frozen, it's good to have on hand like frozen dumplings as a quick thing, honestly as much as loblaw's sucks (Canadian grocery chain) their brand (President's Choice) makes some really nice pizzas, or Dr Oetker.

Tend to order takeout from local places over chains

I recently discovered flammkuchen, which is a thin crust pizza with creme fraiche instead of red sauce, bacon, caramelized onions, and potato. I can't get enough!

I will be hazed if I say my first choice. So I'm just gonna go with BBQ chicken, with thick crust filled with cheese.

For crust it's just however it comes out when I spread out the dough, I like green pesto with feta cheese then salami, artichoke hearts, and sun dried tomatoes. Then I cover it in hot sauce like tobasco or valetina

Marinara.

I like variety but if I had to pick one the local pizza place has one thin crust with beef filet, shrimp, sliced tomato and onion.

Thin crust, tomato sauce, cheese, pepperoni, roasted garlic, mushrooms, italiano blend seasoning

One that uses bbq sauce instead of the standard tomato sauce.

Thin crust, pesto instead of tomato sauce, frrsh figs drizzled with.balsamic, feta cheese, arugula OR Little C's pepperoni. There is no in between.

Pan pizza, marinara sauce, half mozzarella, half Provolone.

Pepperoni, jalapeno, mushrooms, olives, chives, and pineapple.

Pepperoni on top so it crisps on the bake, garlic and basil on the crust.

Deep dish pan, extra motz and parm cheese, crispy pepperoni cups, Italian sausage, light sauce, banana peppers, mushrooms. Cooked till the bones are crispy and the cheese is browning but not burned.

or

A margarita pizza when the basil and tomatoes are perfectly ripe and covered in my mom's homemade mozzarella cheese and sprinkled with smoked sea salt.

I prefer a sourdoigh Detroit style (and vegan).

I like the pizzas that have the little pepperoni slices that become cups for the grease so you have something to drink while you're eating it. Chef's kiss

Pineapples and anchovies.

Any pizza that goes well with stuffed crust is heavenly

chicken, peanuts, curry powder, banana. no pineapple.

that or the classic lyxkebabpizza (with fries), or maybe a good calskrove.

detroit or new york, toppings negotiable on the day

Italian style, with tomato sauce, Mozzarella, anchovy, capers and onions.

Pepperoni, red onion, sliced pickles, mix of mozzarella and cheddar (around 60-40), marinara sauce, medium crust.

Chicken Alfredo

Italian sausage crumbles, sliced black olives, thin sliced white onion. Simple but with a rich depth of flavor.

Good question and I have a hard time nailing it down to a single pizza.

For the pizza style it has to be either New York style or Detroit Style.

For toppings, it is either pepperoni and black olives, sliced meatball and banana peppers, or rarely since most places don't make it this way, a buffalo chicken pizza with blue cheese (NOT ranch) instead of marinara and hot sauce.

Pizza Napoletana (usually margherita DOP or marinara when at home.)

One of my local Neapolitan pizzerias makes a fantastic pizza melanzane too.

High quality ingredients, carefully selected; less is most definitely more!

I once had this pizza topped with tortellini, glorious.

But I also like the burrito pizza the place down the street from me makes, they use like a black bean base for the sauce and it's so good.

Greek style pizza is otherwise the norm here and I generally prefer it to the charred mess that is "authentic" New York style pizza.

Mushroom and pepperoni.

I got a pizza oven back in May and we've started to make homemade which have been amazing.

I would say for favorite would be between a prosciutto and pepperoncini or chicken or pulled pork bbq with red onion and homemade bbq sauce.

Okay, so, I know it’s a trashy answer:

Domino’s Philly Cheesesteak pizza. Especially with jalapeños added.

I would RATHER have Lou Malnati’s, but I don’t live in Chicago. So my favorite readily available pizza is a national chain’s surprisingly delicious offering.

Local pizza or homemade I get at least half a pie with jalapeno, onion, and anchovies if available, kalamata olives if not.

I do not have the stores you mention, so no recommendations on frozen, Target used to have good ones with buffalo mozzarella but that was years ago, I think they are discontinued. I do think if you can make a frozen pizza homemade is within your skill too. If you love pizza it's great to learn to make it.

Quatro Stagoni

Feel free to judge, I'll own it.

But I like Papa John's. A stuffed crust with BBQ sauce, bacon, sausage, and pineapple.

My butthole suffers for it, but it's worth it. Very tasty.

I love me some calzone with spaghetti bolognese inside of it. It's very indulgent but so good.