54 replies · 1,576 views
22 votes · voting closed
And while we're at it, how about a top 5? Mine, in no particular order, are:
Cheese (Escape From New York Pizza, Portland) Eggplant (Roma Pizza, Brooklyn) Olive & Mushroom (Escape From New York Pizza, Portland) Feta & Sundried Tomato (Oasis Pizza, Portland) Pesto (Guido's, a place in San Jose that's now long gone...) Pineapple (Anywhere)
That's six in my top five, then. Fookin' starved now... 
and skint as well... :\ohwell:
[magenta]shedmonite61[/magenta] wrote: I like the pan dish style, with the thick crust. Where did that come from?
Chicago
I figured someone might prefer Neapolitan. But I've yet to have a pizza in Italy that compares to New York pizza.
don't you have real italians over there making real pizza. we do. they also make real gelato. yum
this sounds really strange but this is the best pizza I've ever had from a place called Roma in Colorado -
Crab cream cheese cashews pepperoni black olives mozzerella cheese
just like Ron. Pizza is an Italian business. And the simplier they are, the better they are... but it is just a point of view.
Deep dish is good for special occasions, maybe (or just every once in a while) but for everyday consumption I gotta go with New York style 
My favorite pizza of all time, though, was the rectangular kind they used to serve at my high school, which came all in a sheet that was cut up and served with grease, cheese, and some sort of odd squarish substance that we were told was supposed to be "pepperoni". The prefered method of consuming this was to roll it up into a burrito-shaped structure and eat it as such. Good times...
Chicago is my favorite then. Still I like New York style and especially the Sicilian style. I love thick crusts
Taboo # 7 wrote: Deep dish is good for special occasions, maybe (or just every once in a while) but for everyday consumption I gotta go with New York style
My favorite pizza of all time, though, was the rectangular kind they used to serve at my high school, which came all in a sheet that was cut up and served with grease, cheese, and some sort of odd squarish substance that we were told was supposed to be "pepperoni". The prefered method of consuming this was to roll it up into a burrito-shaped structure and eat it as such. Good times...
Ha! I remember that. Fridays was pizza day at my grade school.
I'd say it's best when thrown by Wenger just after being done by United...
Invincibles my Arse 
Roooooooney 
Chicago is fine-but somehow the New York Style with cheese and tons of olive oil makes me quiver.
the HUGE slices that you have to fold in half to enjoy and the greasy oly drippings.......
and ok the tops are cheese, more cheese, pepperoni, meat etc
NO pineapple, cream cheese, no duck, no California Pizza Kitchen style fusion stuff-it's fine but it's chic chic not Pizza
I really like pizza hut's, and Toppers - a pizza chain mostly in northern ontario (I'm from North Bay :P) Here in Ottawa is a place called Paesano's which is really good and reminds me a lot of Toppers
In terms of toppings, I like only Hawaiian pizza...sometimes I'll have pep and cheese, but only if the pep isn't spicy (I have a low tolerance for spicy foods...most pepperoni is spicy to me)
~Victoria
I'm with Ron on this. Italians make the best pizza... :)
That being said, Trader Joe's has a good Margarita Pizza that I can deal with :)
Anything with MEAT on... Especially bacon and mushroom... Thin crust, definitley...
SHEDi xxx
AgentWood wrote: there's nothing like a plate-sized new york slice.
what the fuckin hell is that?
it sounds like 3am food.
No idea what either of these styles means, but thin crust for me. Can't beat an American Hot from Pizza Express!
That New York pizza looks a little thick in the crust there, cath. ;)
Peely, as the gourmand you claim to be, how on earth can you say Italian? I've had pizza in every city in Northern Italy (well, perhaps not *every* city), and have yet to find a pizza that can stand in the same league as the pizzas I've had here in the U.S. Now, admittedly, I haven't been to Naples, and perhaps, just perhaps, a good Neapolitan pizza is out there waiting to change my mind, but until I find it, New York pizza reigns supreme.
Woodsy knows.
Had New York style pizza at John's Pizzeria in Greenwich, supposed to be one of the top five joints in NYC, and it was .....ok, but not the best.
Imho, its the tomato sauce that makes the pizza not the crust.
Geoff Hamilton wrote: Had New York style pizza at John's Pizzeria in Greenwich, supposed to be one of the top five joints in NYC, and it was .....ok, but not the best.
Imho, its the tomato sauce that makes the pizza not the crust.
The best New York pizza I've found has been in Brooklyn, not Manhattan. The New York pizza here in Portland beats out Manhattan pizza. But Brooklyn...
Italian-style pizza, preferably made by Italians, and even better, in Italy...
American pizza (unless made by Italians) doesn't even compare! :)
(Which is why I voted "Other")
Barney Army wrote:
AgentWood wrote: there's nothing like a plate-sized new york slice.
what the fuckin hell is that?
it sounds like 3am food.
that's how big a new york slice is. the size of the plate.you fold it in half to eat it. yum.
brooklyn's pizza is better than the rest of the city, but surprise my hometown of buffalo, ny has better pizza. You can't beat the combo of pizza and chicken wings.
Grateful Shed wrote:
NO pineapple, cream cheese, no duck, no California Pizza Kitchen style fusion stuff-it's fine but it's chic chic not Pizza
So, no barbeque chicken pizza for you, eh?
I bet you've never had a dessert pizza, either?
Good pizza and beer.... yummy!
Geoff Hamilton wrote: Had New York style pizza at John's Pizzeria in Greenwich, supposed to be one of the top five joints in NYC, and it was .....ok, but not the best.
Imho, its the tomato sauce that makes the pizza not the crust.
Once you get a good tomato sauce, though, the toppings are next of importance.
I'm very flexible in toppings. Sometimes I crave the traditional combination pizza with sausage, mushroom, and pepperoni, and other times I crave a non-traditional pizza like BBQ chicken pizza. The toppings need to be fresh though and of good quality.
Variety of toppings is the spice of life! The pizza just needs to be made by some talented Italians and I am in heaven!
Gotta be a thin crust.
Best one I can remember was in Barcelona just by the Sagrada Famiala.
Ham, Capers, Olives and a boiled egg on it.
Nick King wrote: Italian-style pizza, preferably made by Italians, and even better, in Italy...
I had the best pizza ever when I was in Venice a few years back, they insisted that you had a beer while they made it in front of us, tossing it about like a rag doll and all that. Twas fookin delicious though - slim crust with pepperoni, onions, peppers, ham, sweetcorn.....
I still say my Spag Bol's better than any I've tasted in Italy so far though
Shed Peel wrote:
Grateful Shed wrote:
NO pineapple, cream cheese, no duck, no California Pizza Kitchen style fusion stuff-it's fine but it's chic chic not Pizza
So, no barbeque chicken pizza for you, eh?
I bet you've never had a dessert pizza, either?
Good pizza and beer.... yummy!
had all that sorta stuff-quite good....but NOTHING beats a 16" crust fresh sauce tons of cheese, olive oil, cut into 6-8 slices.
New York -style, all the way; luckily, there's a very good establishment out here dishing it up daily, about a 20 minute drive from me.
Not especially keen of anything too "fancy" per toppings, so I opt for the pepperoni & sausage most of the time. Can't really beat pizza & beer, that's my usual meal on Wednesday's during football season; order an extra- large one for lunch time, when the matches kick off, and I've got enough food for the rest of the day, plus for lunch the next day as well.
The pizza shop down the street from me is owned by a member of the "World Pizza Team", that competes in acrobatic pizza competions around the nation and world.
My favorite pizza from there, is a Chicken Alfredo pizza.
Psy
Shed Peel wrote:
I bet you've never had a dessert pizza, either?
apple or cherry pizzas from donato's. tasty!
Both styles can be good. I had Chicago style from the place that supposedly invented it (the name escapes me) but I lived on Long Island for three months so I've had the New York style plenty as well. Overall, I think the Chicago style is just too heavy. I've gotten into the fancy shmancy gourmet brick over pizzas lately. I love almost anything from Great Northern Pizza, especially barbeque chicken!
J.A.K wrote: banana, mustard and cranberry sauce flavour.
buy it!!!
That sounds like dessert!
New York
Italian over greek
Greek pizzas put all this three cheese shit that's basically a constipation waiting to happen.
yuck
Shellshocker wrote: New York style rules.
I've never had Greek. Is that where the Chicago style comes from?
Here there are two types of pizza, italian and greek, and because I'm in philly we'd never acknowledge our pizza as new york style but it is all thin crust.
There's just different cheese and shit that the greek places put on besides the italian
Italian places tend to be mozzerella and tomato sauce oregano etc etc
Greek places put on cheddar and other things. The three cheese shit. No oregano or spices..
Also, they don't know how to make good strombolis either.
They do however have good gyros and kebabs and that's the only reason to go to a greek place over the italian ones...
I've never heard of Greek style pizza though we do have some Greek restaurants here. Must be a regional thing. When I think of Greek cheese, all I can think of is feta cheese and goat cheese. Yuck to both!
Anyway, I agree with you on the gyros and kebobs though!
Pakistanis can make some mean kebobs, too.
AgentWood wrote:
Shed Peel wrote:
I bet you've never had a dessert pizza, either?
apple or cherry pizzas from donato's. tasty!
Try a dessert pizza from Shakey's. Custard sauce, bananas, and mandarin oranges. Yummy!
