Pizza

[Naisy'sCharitableLeanings]

If I’m having a ‘proper’ pizza, I love a good Quattro Stagioni. Ham, mushrooms, olives and artichoke - sensational.

If I’m having the bastardised American version, my guilty go-to is a Dominos Tandoori Hot with pineapple. Haven’t had one in beards but now feeling very tempted… ?

 

[Martin Alvito]

There are so many good ways to go. Top-flight deep-dish is amazing. Mediocre deep-dish is swerve. Classic toppings work (big chunks of Italian sausage are a must), the right veggie toppings work.

BBQ pizza is good, taco pizza is good, kitchen-sink (all the standard meat and veggie toppings together) is good, margherita is good. I've been known to cook up kielbasa in beer and put that on as a topping, along with some bell peppers and onions cooked lightly in olive oil and spices before baking. There are so many quality options that I have no idea why on earth you would profane a pizza with pineapple.

 

[toffee82]

People who like more than three topping have a mental age of a five year old

Agreed as long as the tomato base and cheese don't count.

E.g ham and mushroom is a bit of a classic, but I want the tomato base and mozzarella.

 

[SerenityNigh]

Yes buddy bit it is hot there.

We appear to be the only place getting rain, been cool here recently

 

[Vegas Toffee Girl]

I'm a big fan of Pizza Margherita, as well as a basic pepperoni pizza.

I've had a white style pizza that was very good, and I also enjoy a good BBQ chicken pizza.

 

[Bishop Thumpety-Thump]

Thin base (sourdough if possible) Margherita with red onion, olives, fresh tomato and chilli flakes.

There’s a veggie restaurant in Ambleside that did a pizza with refried beans under the cheese, heavenly.

 

[ilikecheese]

Thin base (sourdough if possible) Margherita with red onion, olives, fresh tomato and chilli flakes.

You had me at thin base... preferably crispy.

The rest is ?

Except maybe the chili flakes.

 

[Gwladys St. Glory]

Our fave joint...they do some crazy shizzle but it's all choice. Fave is the second one...and you thought pineapple made you squirm. BANGER!

The Parlor

Voted #1 Pizza in Arizona by the Food Network

theparlor.us

 

[Dylan]

 

[Billy Dean]

Back in the day I lived in Pisa (Italy) for a little while and there was a pizza joint I always used to order from. My go-to was the parmigiana - just aubergine and parmesan (possibly mozzarella too I can't remember). I've since had parmigianas in Germany and the UK and nowhere near as good. Proper stingy on the parmesan, just a few little flakes that you can hardly taste. But this one in Pisa was absolutely lashings of the stuff, it had such a beautiful tangy taste I was addicted to it. Best pizza I've ever had deffo.

 

[Street end man]

Just can't get proper small diameter pepperoni anywhere, Chorizo everywhere which is naff on a Pizza.

Used to get it from a deli/pizzeria in Southport but it closed down.

Fave is an authentic thin crust with no stodge in the middle. Tomato, cheese, Pepperoni, artichoke, olives (black) and parma ham.

So hard to get a good pizza though I'm finding, even from Italian restaurants. Oh Nduja is pretty good too.

 

[Martin Alvito]

Always a classic bit, and I like deep dish. A very well-written version of the general New Yorker rant about deep dish.

 

[PhilM]

Pitfire Pizza on Aigburth Road (near to Aigburth Vale) is very, very good for pizzas.

 

[kev]

Pizza is VERY overrated.

 

[Blue 1]

Wood-fired oven, thin crust, one meat, onion.