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Thin, wood fired as in Italy. Few few toppings at all as the main part of a good Pizza for me is the Passata used. Some torn Mozarella di Bufala , some fresh basil and there's a perfect Pizza for me.
Other toppings I like are a little Pesto or maybe some prosciutto . I loathe thick crust pizzas and meat on it generally and things like pineapple on a pizza are to me utter blasphemy.
Real Authentic Italian Pizza is the way to go for me ! French Pizza is quite good too with a very deep tomato base and few ingredients like maybe some anchovies ( real anchovies not the horrible over salty one you get in cheap Pizza places if possible) and a little Mozarella and toasted pine nuts.
Keep it simple. And very fresh top of the range ingredients. Most Pizzas served outside of Italy are vile IMO. Too fatty, salty and nothing like the real thing.
Occasionally some really odd combination work and I had one once in Brittany with Scallops in a garlic parsley butter which was divine.
I recently started making my own. I usually prefer thinner crusts, but today I am going to experiment with making a thicker one. On my thin crust pizzas I usually like tomato sauce (I make myself) mozzarella, mushrooms, pepper, onion and pepperoni.
For my thick crust tonight I am going to put more tomato sauce, mozzarella, parmesan and pre-cooked and seasoned ground beef. Can't wait to see and taste how it comes out!
Location: Prescott Valley,az summer/east valley Az winter
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pizza crusts are either~ as long as they are topped at least an inch and a 1/2 thick! Deep dish pizza is so much better than anything else ~ thin isn't pizza!
OK, 19 posts and I still haven't seen my favorite.
Free :-)
Yes, but would that be a free thin or thick crust?
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French Pizza is quite good too with a very deep tomato base and few ingredients like maybe some anchovies ( real anchovies not the horrible over salty one you get in cheap Pizza places if possible) and a little Mozarella and toasted pine nuts. 
Love that Pizza!!
