Pizza Napoletana (usually margherita DOP or marinara when at home.)

One of my local Neapolitan pizzerias makes a fantastic pizza melanzane too.

High quality ingredients, carefully selected; less is most definitely more!

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.

detroit or new york, toppings negotiable on the day

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!

Deep-pan artichoke pesto feta.

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

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

Local pizza or homemade I get at least half a pie with jalapeno, onion, and anchovies if available, kalamata olives if not.

I do not have the stores you mention, so no recommendations on frozen, Target used to have good ones with buffalo mozzarella but that was years ago, I think they are discontinued. I do think if you can make a frozen pizza homemade is within your skill too. If you love pizza it’s great to learn to make it.

Pineapples and anchovies.

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

Deep dish pan, extra motz and parm cheese, crispy pepperoni cups, Italian sausage, light sauce, banana peppers, mushrooms. Cooked till the bones are crispy and the cheese is browning but not burned.

or

A margarita pizza when the basil and tomatoes are perfectly ripe and covered in my mom’s homemade mozzarella cheese and sprinkled with smoked sea salt.

Good question and I have a hard time nailing it down to a single pizza.

For the pizza style it has to be either New York style or Detroit Style.

For toppings, it is either pepperoni and black olives, sliced meatball and banana peppers, or rarely since most places don’t make it this way, a buffalo chicken pizza with blue cheese (NOT ranch) instead of marinara and hot sauce.

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

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.