Your favourite type of pizza
- Thread starter Malithar
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Most of the time I like pepperoni, but if we're getting more specific (and it seems we are!) then I love Topper's (it's a chain that's mostly in Wisconsin) California pizza. It's got feta cheese, tomatoes, spinach and artichoke hearts. So good.
My hometown is the Pizza capital of Canada thanks to those wonderful Leamington tomatoes so even my 10th favourite pizza is probably better than your favourite. My favourite pizza:
A pizza from Pizza King at Faces, creators of the world's best crust, with bacon, pineapple, ham, and ground beef. Extra cheese for when I'm feeling really dairy, but I'm lactose limited so I always regret that decision. Wait 2 - 3 minutes for it to cool down a smidgen and dig in.
That's heaven right there for me. The pizza out here in Calgary and Saskatoon taste like sewer sludge by comparison. I miss my pizza!
A pizza from Pizza King at Faces, creators of the world's best crust, with bacon, pineapple, ham, and ground beef. Extra cheese for when I'm feeling really dairy, but I'm lactose limited so I always regret that decision. Wait 2 - 3 minutes for it to cool down a smidgen and dig in.
That's heaven right there for me. The pizza out here in Calgary and Saskatoon taste like sewer sludge by comparison. I miss my pizza!
My homemade pizza.
Start with a 12 or 18 inch Santillo style unglazed tile. Should be about 3\4 inches thick or so. 2-3 bucks at a lowes or home depot.
Just go to a pizza place and ask for dough at the desk. They will give you some for two dollars. You cannot make really good dough without a heavy duty stand mixer with a dough hook-- at least, not without 2 solid hours of kneading.
Use this sauce *seriously use this sauce only*http://www.foodnetwork.com/recipes/alton-brown/pantry-friendly-tomato-sauce-recipe/index.html
Toppings: Cheese-- Mozzarella\Asiago mix
Meats: Pepperoni, Andouille Sausage (the key ingredient)
Veggies: Mushroom, Onion, thin-sliced Roma Tomato
First, spread dough. Fork it. Add sauce. Sprinkle on oregano and crushed red pepper. Minimize sauce in center of pizza. Monolayer cheese. Monolayer of pepperoni. Add Andouillie. Add Tomato slices-- none in center. Dump on rest of cheese. cover with mushrooms and onions.
Bake on preheated stone at 500 F for 10-15 minutes
Start with a 12 or 18 inch Santillo style unglazed tile. Should be about 3\4 inches thick or so. 2-3 bucks at a lowes or home depot.
Just go to a pizza place and ask for dough at the desk. They will give you some for two dollars. You cannot make really good dough without a heavy duty stand mixer with a dough hook-- at least, not without 2 solid hours of kneading.
Use this sauce *seriously use this sauce only*http://www.foodnetwork.com/recipes/alton-brown/pantry-friendly-tomato-sauce-recipe/index.html
Toppings: Cheese-- Mozzarella\Asiago mix
Meats: Pepperoni, Andouille Sausage (the key ingredient)
Veggies: Mushroom, Onion, thin-sliced Roma Tomato
First, spread dough. Fork it. Add sauce. Sprinkle on oregano and crushed red pepper. Minimize sauce in center of pizza. Monolayer cheese. Monolayer of pepperoni. Add Andouillie. Add Tomato slices-- none in center. Dump on rest of cheese. cover with mushrooms and onions.
Bake on preheated stone at 500 F for 10-15 minutes
Pesto, Gouda, mozzarella, spinach, mushrooms, tomato, and bacon. Sometimes sub feta for the Gouda.
Domino's deep dish bacon cheeseburger pizza. That pizza is magical and leaves me thirsty for more pizza