Personally, I’m partial to a thin crust cheese pizza folded and dipped into either hot sauce or ranch. But I also enjoy modest amounts of meat, greens and pineapple.

  • ccunning@lemmy.world
    17·
    29 days ago

    I love pizza of all shapes sizes and toppings, but if you want to know my favorite “you can only have this from now on” pizza, imma be a basic assed NY style pepperoni pizza bitch…

    • ccunning@lemmy.world
      111·
      29 days ago

      They said “pizza”, not “tomato soup bread bowl”…

      J/k - looks epic. Sad I didn’t get a chance to try a real Chicago style deep dish pizza on my first trip earlier this year 😞…

      • originalucifer@moist.catsweat.com
        3·
        29 days ago

        its a cracker crust!

        to me, this is why pizza is called a ‘pie’ its a big ol’ meat and cheeese pie. theres something weird about the sauce being on top that makes the whole thing work

        if you ever get to a state with a giordanos please give it a try, its the epitome of deep dish (imho). i spent a year learning to making a carbon copy after i moved away.

          • originalucifer@moist.catsweat.com
            2·
            29 days ago

            nope. the crust is weird in that its very thin, and contains a lot of oil… and theres 2 of them… a top and bottom. after all the sauces i tried, a generic store brand tasted the best… let me dig out the recipe…

          • originalucifer@moist.catsweat.com
            2·
            29 days ago

            here is the recipe

            2lbs mozzarella/pizza cheese 16 oz pizza sauce 1 cup Warm Water 3 2/3 tablespoons Canola Oil 1 teaspoon Olive Oil 1 1/2 teaspoons Kosher Salt 1 1/2 teaspoons Granulated Sugar 3 cups unbleached All-Purpose Flour, Use the Scoop-And-Sweep method 1 1/2 teaspoons Instant Dry Yeast

            Prepare Crust Add the warm water and pinch of sugar to mixing bowl add yeast and let foam for 30 seconds or so. Add everything else mix until just stuck together (3-4 minutes, everything will still be flaky)

            Lightly flour a surface knead the dough ball for about two minutes. Kneading longer than a couple minutes will make the crust more fluffy and bread-like instead of dense and biscuit-like. Break off 1/3 of the dough ball, this will be the top crust. Form them both into dough balls and place into a large oiled bowl. Let the dough rise once at room temperature, punch down and place in refrigerator for at least 7 hours.

            Prepare Pan Take out of the fridge and let it reach room temperature (about 2 hours). Let rise at room temp for 6-8 hours (although it won’t rise much). roll out the balls of dough extremely thin take a cast iron skillet or springform pan (high sides are better) grease with butter well lay the first crust in, it should come all the way up the sides of the pan. wet bottom of crust with sauce very lightly layer in all your toppings with a little but of cheese, the add the rest of the cheese. lay on the top crust, seal it up with the bottom crust. poke some holes in the top crust toward the middle. then pour the sauce on, even out. Bake at 400 for 35-40 minutes, until the crust is lightly browned and the cheese is melted thoroughly.

            • August27th@lemmy.ca
              2·
              29 days ago

              Dude, you are the greatest of all time. Thank you for posting this.

              Edit: do/have you ever used sausage anywhere in there?

        • triptrapper@lemmy.world
          2·
          27 days ago

          I love that you love Giordano’s. I live by one and I’ve eaten there twice and it was underwhelming for me. The pizza takes like an hour to bake, and it’s just too much crust. I liked the chewy stringy cheese and the soupy sauce on top, but the vehicle just didn’t work for me.

    • dingus@lemmy.worldEnglish
      3·
      29 days ago

      I know Chicago really blurs the line between “deep dish” and straight up “casserole”, but this is a whole new level. What even is this? I’m both intrigued and mildly horrified.

  • Skua@kbin.earth
    6·
    29 days ago

    The best pizza place near me does a goat’s cheese, balsamic onion, and rocket one that’s absolutely stellar. To be honest though I’m not super fussy about toppings, I like this pizzeria more because whatever you order, they use good ingredients and cook it perfectly

  • ssm@lemmy.sdf.org
    5·
    29 days ago

    Definitely Chicago style, even if I can only eat it one time a year without my heart destroying itself it’s still my favorite

  • ALQ@lemmy.world
    5·
    29 days ago

    If we’re talking absolute favorite, then I’m a Chicago deep dish kinda person. White or pesto sauce, cheese, artichokes, onions, tomatoes, grilled chicken, spinach, bacon, maybe some more meat or veg. Gimme that and a fork and knife and I’ll be very happy.

  • FoxyFerengi@lemm.ee
    4·
    29 days ago

    A simple NY style slice with extra cheese. Maybe some Buffalo sauce to dip in if I’m feeling fancy

  • thejoker954@lemmy.world
    4·
    28 days ago

    Does it have to be just one?

    There are so many delicious pizzas out there.

    My favorite ‘everyday’ pizza is black olives with bannana peppers, thin or regular crust depending on mood. Mozzarella cheese with a little parmesan sprinkled on.

    Any other favorites I have tend to be specific pizzas from specific places.

    I Love steak pizza, but a lot of places I try it from are lackluster to say the least.

    Meat too dry and lack of flavor is the most common issue.

    A lot of the places just throw some cheap steak on top of a regularly prepared pizza. Regular pizza sauce and only mozzarella cheese = boring.

    I’ve got a local place that does a decent steak pizza but is too expensive to justify more than once in a blue moon.

    Dominos steak pizza is actually pretty good to me because of the cheese sauce they use. But it’s Dominos sooo…