BabyTyrant
Est. Contributor
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- Diaper Lover
Pizza is and always we be one of my favorite foods, and it's so versatile that just about anybody has a kind of pizza they like (from different kinds of crusts/Thickness, to the sauce, to the cheese, to the toppings).
What makes a good pizza to me has to start with good crusts, average thickness (hand tossed), not worked too much (gives it a different taste and harder to chew), not overfloured; basically the opposite of how Mark's (you may have heard of them if you live in the United States, particularly in Western Upstate New York Area) does it.
Then when it comes to sauce I like it smooth, added in Herbs/Spices (like Garlic powder, red pepper powder/flakes, Oregano) can give a sauce extra character and flavor; sometimes Garlic Parmesan really hits the spot (the sauce my brother almost always orders on his Pizzas).
Cheese can be cheap and simple, but if I'm cooking at home I make my own cheese blend with 6 cheeses (4 off the block (Asiago, Grana, Smoked Gouda and Manchego), 2 pre-Shredded (mozzarella and cheddar) 50/50 ratio between the expensive ones and cheap ones).
Toppings I mostly stick to meats (Pepperoni, Sausage, bacon, Chicken are my Go To toppings), but sometimes I don't mind Banana Pepper pieces or Mushrooms, and lately if I cook pizza at home (even cheap frozen), I throw pepper flakes/seeds on top (from relatively mild dried peppers) and then cook it.
For Pizza Chain restaurants I usually order from Dominos more than anywhere else, but also sometimes Pizza Hut or Salvatores (not as wide spread as national Pizza Chains, really good but also expensive)
What makes a good pizza to me has to start with good crusts, average thickness (hand tossed), not worked too much (gives it a different taste and harder to chew), not overfloured; basically the opposite of how Mark's (you may have heard of them if you live in the United States, particularly in Western Upstate New York Area) does it.
Then when it comes to sauce I like it smooth, added in Herbs/Spices (like Garlic powder, red pepper powder/flakes, Oregano) can give a sauce extra character and flavor; sometimes Garlic Parmesan really hits the spot (the sauce my brother almost always orders on his Pizzas).
Cheese can be cheap and simple, but if I'm cooking at home I make my own cheese blend with 6 cheeses (4 off the block (Asiago, Grana, Smoked Gouda and Manchego), 2 pre-Shredded (mozzarella and cheddar) 50/50 ratio between the expensive ones and cheap ones).
Toppings I mostly stick to meats (Pepperoni, Sausage, bacon, Chicken are my Go To toppings), but sometimes I don't mind Banana Pepper pieces or Mushrooms, and lately if I cook pizza at home (even cheap frozen), I throw pepper flakes/seeds on top (from relatively mild dried peppers) and then cook it.
For Pizza Chain restaurants I usually order from Dominos more than anywhere else, but also sometimes Pizza Hut or Salvatores (not as wide spread as national Pizza Chains, really good but also expensive)