I like thin crust, enough veggies to be almost classified as a salad, and damn near burnt to a crisp.

I love a thin crust with spicy sauce, but nobody in my city knows how to make them. Thankfully the place near me makes a really good sicilian. It's kinda like garlic bread meets pizza, 10/10. Top with no cheese, olives, onion, pepper, and vegan pep.

Mmmmm, classic tomato pie

Tomato Pie is legit underrated and unknown.

Last pizza I had was a thin crust with pesto instead of tomato sauce, topped with ground beef, pineapples, feta cheese, and bruschetta. It was pretty okay

Hawaiian with large chunks on a white base, thin crust, slightly burned. Fold it in half and eat it with one hand NY style

From scratch. Preferably in Naples.

Cheese. Lot's of cheese.

Kebab meat. Much cheese. Fresh sauce with perhaps a bit of meat fats melted in to it.

Must have at least cheese and be aged in the fridge for at least one day.

Thin crust, with Italian beef and hot giardiniera, well done.

Trenton style tomato pies are the best

Bread on top?

Hand tossed with salami, onions, jalapenos, and mushrooms.

But, honestly, I've eaten a lot of pizza in my life and maybe twice I didn't like it. Once was a barbecue chicken pizza where the marinara was replaced with barbecue sauce and the other would have been good if it wasn't so fucking soggy and undercooked.

Im from chicago so saying how do I like my pizza prepared is like how do I like my soup prepared.

Homemade sour dough crust, margherita, wood fired

Thin crust, easy in the tomato sauce, and with mushrooms, pepperoni and black olives. And cheese, obviously.

There really is such a thing as too much cheese, I realized, as the bolus of cheese in my stomach was still attached to the pizza slice via a long rope of partially masticated mozarella traversing through my esophagus and out my mouth.

Thin crispy crust, garlic and olive oil sauce, spinach, onion and anchovy on top.

Oh, lol that just brought back memories. As kids we used to take those gummy string candies and swallow them while still holding on to one end. Then pull them back out.

You had me 100% until the olives.

I grew up in suburban NJ and had a pizza place 4 houses down from me. Something that's hard to find outside of the northeast that I've started making from scratch is sicilian style, which has a crust almost like focaccia. Its thicker but not quite deep dish, and also airy and a bit chewy.

I usually have it with mushroom and castelvatrano olive, and these days its miyokos pourable mozzarella. In the spring I also make a cheeseless one with spring onion, fennel, garlic, and olive oil.

The most important part for me is a good coating of olive oil on the bottom, cooked in a bottom-heated oven at the highest it can go (mine is 550°F) for about twelve minutes, which gives the bottom a brown just past golden.

Chicago style. Give me a Bundt cake with toppings.

If we are talking like pizzahut kinda pizza: ham, pineapple, mushrooms, cheese - regular, sometimes stuffed crust.

If we talk pizza pizza just plain margherita.
Real great pizza don't need much toppings.

Alfredo, pepperoni, and pineapple, well-done

Carefully

A Detroit Style meat lovers pizza with fresh grated parm on top is a great pizza

Somewhere between a 2 and a 9 on the pizza scale, where 1 is literal cardboard and 10 is impossible because nothing is perfect.

Not super thin crust but not thick either. Heavy on the cheese, topped with mushrooms, anchovies and basil.

Thin to medium crust thickness, onions, green peppers, mushrooms, pepperoni, and lots of cheese.

Pan crust. Pepperoni, Italian sausage, onions, black olives. Extra cheese.

I like several different styles of pizza equally, depending on my mood.

• meat lovers pan pizza cooked in cast iron
• authentic Neapolitan-style margherita
• "regular" hand-tossed with ham and pineapple
• greek-style pizza with gyro meat and feta and whatnot

Normal crust is my go to these days. I love Sicilian but can't do that much anymore. Bread in general is one of my fav foods, much to my detriment.

I like sauce a little on the heavier side, and I'd rather have it a smidge on the tangy side rather than sweet, with some good seasoning to it.

Modest cheese, enough to hide the sauce, but not where you lose half of it picking up a slice.

Honestly, I probably prefer just a plain cheese pie. When I get fancy, I'm good with buffalo or bbq chicken, bacon and sausage crumbles, or Hawaiian with bacon instead of ham to make it smokey and crunchy. If I'm at one of those trendy spots and they have a pig & dog style, with prosciutto and fig preserves, I'm all over that.

Tomato pies are outstanding as well, but I don't count them as pizza.

Those of you Hawaiian pizza eaters, I like putting a drizzle of Korean fried chicken sauce on it to balance out the sweet. It's good on plain or pepperoni too, but contrasting that pineapple is the chef's kiss!

By someone else. Usually I'm the one who makes the pizza.

Either pan crust, Detroit style, or Chicago deep dish with onions, garlic, mushrooms, pepperoni, and sausage and plenty of sauce.

Nobody makes a pizza more to my tastes than me. ;)

But food always tastes better when it's cooked for you.

Thin. Lots of meat and anything spicy

By your mom

without bodily fluids.

I'm a sucker for pan

Ugh what I wouldn't give for some Italian pizza right now

I mean, technically cheese and butter are made from bodily fluids...

Thin crust, various toppings - I’m bored with basic pepperoni

• ricotta and sausage
• anything white
• whatever “carnivore special“ they’re having at my favorite place (that may have closed)

Super thin everything. Usually I use a large tortilla wrap as the base. Super thin red onions, pepperoni, and anchovies. A bit of chilli honey to finish.

I have a mandolin so I like to make paper thin stuff now. My theory is that if I only eat thin things, I will become thin. Year 9 of the research trial has yielded inconclusive results

Yes.

Thin crispy crust (crispy is the important part), no tomato sauce or any other trace of a tomato. Yes, I tend to confuse people when ordering pizza, but usually it works out.

Extra sauce and flavored crust even greater

In an oven or over a fire.

Really, everything within that is delicious.

I like simpler recipes, I prefer fewer ingredients that work well together.

pineapple and cheese