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What Do You Like on Your Pizza?

So this darned thread made me HUNGRY for pizza. :rflmao: Wife and I hit Home Depot to grab some stuff, then stopped off at Squisito in Ellicott City for a few slices.

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Our local pizza joint makes a pretty unique and surprisingly tasty pizza. It's call "The Twist" and has a honey mustard sauce as the base, chicken, bacon, pineapple, tomato, jalapeno peppers and banana peppers. Covered with cheese and a swirl of ranch sauce on top.

I'll have to admit, the first time I saw the ingredient list I turned my nose up at it. The owner was there and assured me if I didn't like it, he'd replace it with something else no charge. It's now one of my go-to orders there.
 
Shape doesn’t matter to me. A good crust, preferably thin, with most any common toppings except anchovies. I don’t care for jalapenos on pizza, but I do like to garnish mine with some sliced candied jalapenos that I can from peppers grown in my garden.

i am not a fan of raw tomatoes so any sliced tomatoes on pizza have to be thin and cooked thoroughly. My wife is fond of basic cheese or maybe pepperoni only so pizza is usually a compromise for me.

Locally, we have several decent pizza joints and one phenomenal pizza truck. There’s a couple of places that use sweet sauce, very sweet. I thought I would hate it it, but it turned out to be pretty good.

i like to make homemade pizza from homemade dough.
 
No such thing as bad pizza or bad sex. Sure, some definitely better than others. Some you regret soon after, some a little further down the road. Some you never forget, some you wish you could but likely enjoyed it at the time.
 
Going way back in time, this has to be 1964-1965, New Years Eve. And there was celebration with all the families in my Grandmother's 6 Flat building.

We went downstairs by my cousin Eddie, a WW II Vet that was shot up a day after the invasion at Omaha Beach, Purple Heart recipient. You guessed it, Guy Lombardo was playing away on the little TV, and Eddie (RIP) laid back on the Couch relaxing after a nice big dinner.

Our family friend, a woman who lived across the hall, Mary, made and brought in two Large Pepperoni Pizzas, that were I'd have to say my top 2-3 all time best Pizzas in my life. As far as a Pepperoni Pizza, Numero Uno! I never had better.

Everything about that Pizza was perfect! The Crust, the Sauce, the Cheese, and the Pepperoni gave such a great flavor, it was absolutely heaven, a moment in time that could never be forgotten.

Keep in mind I grew up in Chicago. When I was a kid, there was really no one who made a bad Pizza. No one ever knew what Deep Dish was back then. Always Tavern Thin, to Italian Bakery thick, no more.
 
I reckon like good ole Papa John would say, better ingredients make a better Pizza.
Sometimes to ease myself of some "pains", and to simplify a decent homemade Pizza in house, I'd bypass making the Dough altogether, and just take a simple trip to the local Italian Bakery, and buy 1lb of raw Dough! LOL Great idea, right!?

Thinking back 50-55 years I honestly cannot recall anyone walking to the store and buying a Jar of ready made Pizza Sauce. Right? One usually bought a good can of Italian Plum Tomatoes, and went from there.
Back then what was the cost of a large Can of Tomatoes 20-25 cents?

Now Cheese. Ever see these Pizza Vids of Chicago Deep Dish, and the Cheese is stretching 3 feet like slime? What's up with that?! That ain't Cheese in any sense IMO.

I reckon if a regular Cheese Pizza cannot stand muster, all the rest you throw on it is akin to trying to polish a Dog Turd. That such is make or break from the very start I've noticed.

Today, there's some really God awful places in Chicago at current day. So bad, you're actually better off going to Wally World, and buying any brand you choose from the Freezer.

There's still some decent ones though. I'm more of the Tavern Style guy, but I have eaten some pretty darn tasty Deep Dish in my day. One day maybe I'll make it to Pequods on Chicago's north side.
 
markd51 said:
Going way back in time, this has to be 1964-1965, New Years Eve. And there was celebration with all the families in my Grandmother's 6 Flat building.

We went downstairs by my cousin Eddie, a WW II Vet that was shot up a day after the invasion at Omaha Beach, Purple Heart recipient. You guessed it, Guy Lombardo was playing away on the little TV, and Eddie (RIP) laid back on the Couch relaxing after a nice big dinner.

Our family friend, a woman who lived across the hall, Mary, made and brought in two Large Pepperoni Pizzas, that were I'd have to say my top 2-3 all time best Pizzas in my life. As far as a Pepperoni Pizza, Numero Uno! I never had better.

Everything about that Pizza was perfect! The Crust, the Sauce, the Cheese, and the Pepperoni gave such a great flavor, it was absolutely heaven, a moment in time that could never be forgotten.

Keep in mind I grew up in Chicago. When I was a kid, there was really no one who made a bad Pizza. No one ever knew what Deep Dish was back then. Always Tavern Thin, to Italian Bakery thick, no more.
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Now I'm hungry!! Great story, thanks for sharing.
 
Thin cracker crust, light on the sauce, Italian sausage, green pepper, onion and a 600° oven. If your ever in Peoria IL. slip over to the town across the river Creve Coeur and hit The Driftwood for some of the best thin crust pizza that's also one of the best with a good beer.
 
I have a tendency to get carried away with all the choices at MOD. This is my custom go-to so far...

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Ripe tomatoes, fresh basil, freshly chopped garlic, fresh mozz, sometimes a dash of parm

We used to have a place that made an awesome Greek pizza with fresh spinach and feta, i miss that stuff.
 
Bogframe said:
The Lovely Blanche likes her Pepperoni (on the right), but hates anything that comes from water. I, on the other hand, like anchovies, especially with fresh thinly sliced garlic (on the left). Fortunately, since we've been customers for so long, our favorite pizza place makes us two small 12" pies for the price of one 18" one.

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What do you like on your pizza? Do you like round or square? Thick or thin crust?
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I'm with The Lovely Blanche. Pepperoni on a thin crust. My Peppermint Patty likes it Hawaiian style.
 
There's a number of Italian Bakeries I have gone to in my life, that they also sometimes put some small dollops of Ricotta Cheese here and there, be it on a Plain Cheese, Sausage, or Pepperoni Pizza. I like it, gives a little change of added flavor.
 
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