Favorite Pizza Style

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As an offshoot to the "what's your favorite pizza topping" thread, I thought I'd start a new one for your favorite incarnation of the lord's pie.

There are almost as many varieties of pizza as there are toppings. Hand-tossed, wafer-thin crust, deep dish, microwave/frozen, french bread, deep-dish Chicago style, flat-&-floppy New York style, Texas Barbecue, stuffed crust...you name it.

For me, it doesn't get better than authentic Chicago deep-dish, baby.

Ugh, I'm gettin' fat just thinking about it.

 

New York style, followed closely by hand-tossed.

And it's not floppy if you know how to fold it properly

 

If I'm making the pizza, it's thin crust.

Buying take-out means either pan or stuffed crust.

Over all - COOKED!

 

I had no idea that there were all these different "styles" of pizza, but my answer would be that nothing, but nothing, beats my wife's homemade pizza. She makes the dough by hand herself, grating some cheese into the mix, fries up the bacon and onion separately (giving a fantastic bacony oniony topping that you have to try hard not to steal and eat before it makes it to the pizza) and adding a can of spaghetti and more cheese, plus whatever other bonus ingredients might be to hand. After cooking, the base ends up being kind of crunchy at the edges. Divine.

 

So long as the crust is thick.

 

Thin-crust, the traditional Italian style. Thick crust is just blargh and bland filler, for the most part. Stuffed crusts I'm not too keen on, I'd rather have a dip to despose of the outer rim with than just inject cheese into it. It's marginally healthier and probably cheaper, too.

 

Medium to thin. No thick stuff unless I get outvoted or actually feel like it (I used to like thick crust). No extra thins, either, because it's pizza and not pancake. It had better be crunchy, but not annoyingly so. The best crust ever is what my mum makes and that's actually close to a bread recipe. If the crust is tasty, the outer rim is not a problem. Especially if it's not overgrown.

 

Thick. I definitively dig Pan Pizza.

Stuffed crust I'm not too keen on. Crust is good with ketchup, though.

 

Any pizza is good when it's going in my mouth!

 

It is Blasphemy!!! To have only one!!!


So, I will name three:New York style, Chicago deep-dish, and Texas Barbecue! in that order.

 

Papa John's original pan pizza is by far the best pizza ever made. Too bad they only put the pepperonis under the cheese by special request now.

I like a thick, fluffy crust (that's not burnt), with a light amount of sauce, smothered in cheese with a "normal" amount of pepperoni (not meat lovers style).

 

Sodabread pizzas are the best.

 

Either deep pan, or stuffed crust.... I love 'em.

 

thin crust for me aswell

 

Thin and crunchy for me. As The Magpie put it: the traditional Italian style. And I heart outer rim crust.

 

@Utyuun: We call those outer rim crusts "pizza bones" in our house.

@Harbs: Please post your wife's recipe for pizza dough in the cooking thread!

We're going to have pizza for dinner tonight... one of those Boboli crusts from the grocery, tossed on the grill. I have some bell peppers and onions at home, and after Harb's post I'm going to add some bacon as well. All I have to do is stop for mushrooms and cheese one my way to the train.

 

Chicago Deep-Dish for me please

...after that I also like stuffed crust.

 

Deep dish so it can hold more meat.

My current favorite is call 'The Godfather' at Pizza Cucina -- italian beef, hot peppers, onions, tomatos, lotsa cheese.

Although in Salt Lake City there's a little place next to Univ of Utah call The Pie Pizzeria that makes a giant combo that's 5-6" deep in the center. Greasy and cheesy -- what great memories....

 

Havent really tried that many varieties. Basic american which seems to be all bread and cheese, very good but all you taste is the cheese and it gets boring after a while, italian which is like fancy schmancy and very good but not a very good belly filler and of course swedish style which is kinda in between. Leaning towards Italian with the bread but to the American with the filling barring the immense amount of cheese. I reckon it would depend on my mood but seeing since I only have the "Swedish" variety readily available to me where I live I reckon I have to say that I prefer that one.

 

Cheesy soft crust with bacon bits. Mmmm....