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

Thin. Lots of meat and anything spicy

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

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

Chicago style. Give me a Bundt cake with toppings.

Yes.

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

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.

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.

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

Crispy Neapolitan crust in my only strong desire.

Everything else is subjective. Love Hawaiian, love sausage and peppers, flour seasons, or anchovy olive and capers. Red sauce or pesto have their place.

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

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

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.

I'm a sucker for pan

Thin crust. Either margherita or spinach. Simple and light.

In an oven or over a fire.

Really, everything within that is delicious.

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

Homemade sour dough crust, margherita, wood fired

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

Stone baked medium crust, bit of meat, plenty of veg, spicy.

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

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.

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.

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

Trenton style tomato pies are the best

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

Carefully

Alfredo, pepperoni, and pineapple, well-done

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

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!

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

without 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)

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

If it's not napolitan then what's the point?

Depends on the mood. Any toppings and depth that doesn't contain bell peppers

pineapple and cheese

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

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

By your mom

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.