The most important question one can ask

[mojofilter]

Ham, ground sausage, pepperoni, diced onions, diced or sliced tomatoes.

[WilliamShears]

I worked in a family-owned pizza restaurant for 2 years during college and I can confirm I never got sick of it and basically lived off of it during that time. The best IMO is a combination of pepperoni with spicy sausage and lots of cheese...close second is garlic chicken.

I've tried them all, many times over, and the basic rules that will keep you out of trouble are:
1. No pineapple
2. No anchovies

[apesrfools]

Look no further!

Sally's Pizza USA
New Haven, Connecticut

[fishbeardsunset]

Woah, that looks seriously delicious. If I ever head out your way, I'm coming over for dinner.

Thanks for the compliments Here's one of my new mixes. I thought I would show the various stages of how I put it all together- just made another one this evening-

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[MrMurphMcgee]

I grew up in the Midwest, so prefer what we call Tavern style pizza where the crust is aged a day (typically), and always rolled thin and cut in squares (because we like to share). I prefer Italian sausage and mushroom, but occasionally I like to add green peppers. It’s the only way I like green peppers.

Living in the South now, I have not had a good pizza is many years, though I did find a place in Florida that makes a good tavern-style Chicago pizza.

Sometime I will crave just onion and thinly-sliced tomatoes.

Most Chicagoans I know will have deep dish on special occasions, but typically it’s left for tourists in favor of tavern pizza

[Lord Reith]

I think pizza is the perfect food. You can have anything on it, any way you like, and it's always delicious.

The only trouble is that they are so tasty it is very difficult not to eat too much. Pizza and restraint are not good bedfellows.

[mojofilter]

Do we want to visit the topic of "how do you like to reheat your pizza slices?" or is that too incendiary? Some people are really particular about it.

I tried all the various methods I've read about on the internet. The one I like best is to tear off a sheet of aluminum foil, place it on the middle oven rack, and arrange your slices on it. Start in a cold oven. Set the temperature to 400F, and when it reaches that, you can let it go for maybe two more minutes, but then it's ready, just like it was freshly-baked.

[Lord Reith]

Do we want to visit the topic of "how do you like to reheat your pizza slices?" or is that too incendiary? Some people are really particular about it.

I never reheat pizza. I put it in the fridge and eat it the next day for lunch just as it is. Cold and delicious in a totally different way. Like a very nice open-topped sandwich.

[Fun 4 None]

I think pizza is the perfect food. You can have anything on it, any way you like, and it's always delicious.

The only trouble is that they are so tasty it is very difficult not to eat too much. Pizza and restraint are not good bedfellows.

Garlic bread on the side pairs well.

[Lord Reith]

What to drink with pizza?

Wine? Coke? Beer?

For me it's Coke every time.