By far the pizza napoletana. Especially the dough is something between pancake and bread, so delicious!

Thin base, pistachio, rosemary, and green pesto base (no tomato). For topping honey, thyme, and goats cheese.

Most of the obvious choices will be posted so I’d like to give a shout-out to tuna and red onion, it sounds wrong but is surprisingly moreish!

Pepperoni, sausage, bacon, ham, marinara sauce, thick, fluffy crust, and NO cheese.

Deep-pan artichoke pesto feta.

A local place makes a pepperoni pizza with blue cheese and honey added. It’s fucking amazing.

I’m a pretty good cook with a focus on bread making. I’ve been working on a perfect pizza recipe for years. I always have a frozen pizza dough in case of an emergency :)

My perfect pizza is thin, with mozzarella cheese in the crust, made on a pizza iron cast plate (way better than pizza stone) - I don’t have a pizza oven yet.

Ingredients from the bottom - pizza dough, tomato sauce (with basil, oregano and garlic), cheese (mozzarella, parmesan, cheddar), red onion, ham, mushrooms, a little bit of cheese, oregano and jalapenos.

As for the store/take out pizza - I will never eat frozen market pizza and most of the global franchises are at best mediocre. I have few local places I like to order pizza from. They are good enough but still I prefer my own pizza.

I will be hazed if I say my first choice. So I’m just gonna go with BBQ chicken, with thick crust filled with cheese.

Detroit style is what fucking winners eat.

Champions.

Warriors.

Gods.

I recently discovered flammkuchen, which is a thin crust pizza with creme fraiche instead of red sauce, bacon, caramelized onions, and potato. I can’t get enough!

I got myself a pizza oven over the summer. That thing is awesome. Beats the pants out of any take out or fancy restaurant pizza. Thin crust, but not hard and crunchy like you’d get from a take out place. It stays nice and chewy.

As for toppings, it’s just not pizza without pepperoni. I like mushrooms and peppers with some sausage. A bit of onion if there’s room.

I do love me a deep dish or Detroit style pizza, though. I can’t do those in a pizza oven, as those are better suited for a traditional oven. I haven’t tried making them at home, since I don’t have any pans.

When I do my own, I’ll give the dough a long cold ferment (I’ve done sourdough and preferment versions of a recipe I like, it’s pretty simple just adds some olive oil, Flour Water Salt Yeast has a really decent recipe as well) and stretch it thin.

Sweet + savoury is a favourite of mine, one of the best was

• heavy herbed olive oil as the base, light
• caramelised shallots
• goat cheese
• prosciutto
• balsamic vinegar (good stuff preferred, but works with the thinner stuff) Did this with figs too, but you don’t need it. As hot as you can go, had good results doing in one of my flatter bottom dutch ovens before.

Yeah I like Hawaiian, but it’s way better with peameal bacon or streaky bacon than ham, even better with pickled jalapeños or some other hot pepper

The classic one that my partner and I had when we where dating was

• green olive
• bacon The place is closed down now, but it had a really thin, almost Italian style crust, to me that’s a classic pizza.

Don’t eat a lot of frozen, it’s good to have on hand like frozen dumplings as a quick thing, honestly as much as loblaw’s sucks (Canadian grocery chain) their brand (President’s Choice) makes some really nice pizzas, or Dr Oetker.

Tend to order takeout from local places over chains

Thin crust, tomato sauce, cheese, pepperoni, roasted garlic, mushrooms, italiano blend seasoning

Marinara.

One that uses bbq sauce instead of the standard tomato sauce.