What's your favourite type of pizza?

Question

List ingredients...

Answer 1

Onion, chopped garlic, green chillies and extra cheese, OR

Extra cheese, chorizo and an egg in the centre a few minutes from the end of cooking. (This is the sherkin Island pizza available at the Waterfront in Baltimore Co Cork) - brilliant!

Answer 2

PIZZA UNOS DEEP PAN CHICAGO STYLE PIZZA
Source: The Pizza Book: Everything There Is To Know About the World's Greatest Pie by Evelyne Slomon
Servings: 6

FOR THE CRUST:
1 cup warm tap water (110-115 degrees f)
1 pkg active dry yeast
3 1/2 cups flour, divided use
1/2 cup coarse ground cornmeal
1 tsp salt
1/4 cup vegetable oil
FOR THE FILLING:
1 lb sausage, removed from the casing and crumbled
1 lb mozzarella cheese, sliced
2 garlic cloves, minced
1 (28 oz) can whole tomatoes, drained and coarsely crushed
3 tsp dried oregano (or 5 fresh basil leaves, shredded
4 tbsp freshly grated parmesan

TO PREPARE THE CRUST:
Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl.

Flour your hands and the work surface and knead the ball of dough until it is no longer sticky.

Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk.

Punch dough down and knead it briefly. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15-20 minutes before filling.

Preheat the oven to 500 degrees.

TO PREPARE THE FILLING:
While the dough is rising, prepare the filling ingredients. Cook the crumbled sausage until it is no longer pink, drain it of its excess fat; set aside.

TO ASSEMBLE AND BAKE:
When the dough has finished its second rising, lay the mozzarella cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatoes. Sprinkle on the seasonings and parmesan cheese.

Bake for 15 minutes at 500 degrees.

Then lower the oven temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done. Serve immediately.

Answer 3

D.O.C. Pizza Napoletana from Tutta Bella Pizzeria in Seattle!

It is authentic pizza in the certified style of Naples. My favorite is called "Marinara" which is simply tomato sauce with a few anchovies sprinkled around and that deliciously chewy and wonderfully light crust!

Answer 4

Pepperoni Hawaiin Style with Pineapple

Answer 5

A freee pizza always tastes good ;). pizza dough without the corn starch preferrably thin crust, 3 cheeses hold the sauce.

Answer 6

I ate this kind of pizza just once but I simply loved it: Pizza Calzone. It contains lots of mushrooms, bacon, cheese and onion. It looks like a big pie, a strange shape, but it's delicious.

Answer 7

I like mushrooms, onions, tomatoes, and shrimp. I can eat almost any pizza, but
I hate green peppers, green olives, pineapple (or any fruit) and anchovies on my pizza.

Answer 8

Meat feast without a doubt! plenty o dead animal slightly spicey extra cheese wi a hint of tomatoe and a few mushrooms and peppers

Answer 9

thin base, Tomato sauce with good selection of herbs and garlic, Bacon, Olives, Green peppers, onions, mushrooms, mixture of mozzarella and chedder! Yummy!

Answer 10

Tuna