Your top-10 pies?

[TXCraig1]

What are your top-10 pies? Any style. When I sat down to think about it, it was harder than I thought it would be to put the list together.

Here are mine:

1. Margherita (w/ mozzarella di bufala) or Spicy Margherita (w/ Fior di latte, Aleppo, and Calabrian chilies) No parmesan or pecorino on either.
1(tie). Mozzarella di bufala, chives, evoo, sea salt (credit: dellavecchia)
1(tie). Clam – no cheese (http://www.pizzamaking.com/forum/index.php/topic,17383.msg168880.html#msg168880)
4. Mozzarella di bufala, Brussels Sprouts, pancetta, garlic, parm, evoo (credit: Motorino)
5. Dry whole milk mozz, Pepperoni (VT), and jalapenos
6. Fior di latte, spicy sopressata, garlic, red chili flakes, fresh oregano
7. Mozzarella di bufala, fresh mushroom slices, parmigiano-reggiano ,and white truffle oil
8. Fior di latte, spicy fennel sausage, dried cranberries plumped in white rum, red pepper flakes, honey, basil
9. Asparagus birds nest with blue cheese+mascarpone or lemon and egg or prosciutto.
10. Tomato thinned with evoo, dry WM mozz, aged white cheddar, black pepper

[rpmfla]

1. Mushroom, hot Italian sausage, bell pepper, sauce and mozz on a rectangular medium thick pan dough. (grew up eating this in upstate NY)
2. Hot Italian sausage, mozz, ricotta, on a thin crust with tomato sauce and Sriracha Sauce. The dabs of creamy ricotta balance the spicy sauce.
3. Plain Cheese Pizza. Just good, gooey mozz cheese on a large, thin, foldable slice.
4. Pesto, basil, few dabs of tomato sauce, shrimp, mozz, feta, garlic.
5. Roasted garlicy Brussels Sprouts, caramelized onion, ham, tomato sauce, topped with mozz.
6. Roasted garlicy Brussels Sprouts, cashew and basil "hummus", and shrimp, topped with mozz.
7. Detroit Style pepperoni.
8. Ham and mushroom...both roasted beforehand in an oven to remove liquid and intensify the flavor.
9. Ham and pineapple.
10. any of the ones you listed! I have yet to try making a clam pizza but will soon.

[Tscarborough]

1. Guadeloupe - halved and gutted cherry tomatoes, fresh mozzarela, cilantro (Neo-Neapolitan)
2. Pepperoni and japs - Vermont smoke and whole milk mozzarella topped with finely sliced fresh jalapenos (NY thin)
3. Detroiter -  Vermont smoked on the dough, mild white cheddar around the edges, whole milk mozzarella in the middle topped with another layer of Vermont smoked and 2 strips of crushed tomato sauce (Detroit).
4. Italian sausage and sliced white onions (NY thin).
5+ Everything else.

[TomN]

My lastest favorite pizza is on page 26 of my thread. If your too tired to prep all the ingredients, then make the pizza listed below it. Both pizzas are very tasty, but the first pizza rules.

http://www.pizzamaking.com/forum/index.php/topic,17415.500.html

[rpmfla]

Listed in the order they go down on the dough...

Pesto
Garlic
Thinly sliced tomatoes
Sweet Basil
Artichoke Hearts
Shrimp
Mozz
Feta
Parm
Light sprinkle of red pepper flakes or dots of hot sauce.

[jkb]

1.  Plain
2.  Garlic, spinach, sliced tomato, mozz, olives, feta
3.  Sauce, mozz, hot Italian, mushrooms and green peppers
4.  Garlic, spinach, mozz, artichoke, chevre, thyme
5.  Mozz, chicken, Frank's, blue cheese
6.  Fresh mozz, feta, kalamata, lamb carpaccio, thyme, truffle oil
7.  Scallion bechemel, tuna, mozz
8.  Ricotta, mozz, ham, capicola, genoa salami (calzone)
9.  Sliced tomato, fresh mozz, basil
10.  Sauce, cheese, pepperoni (I make these all the time for my son.  I'm not a fan of pepperoni)

[mitchjg]

In no particular order:

1 sauce, mozzarella, basil with a drizzle of oil
2 sauce, dry whole milk mozzarella, salami or sopressata with olive and red onion
3 sauce, dry whole milk mozzarella with vermont smoked pepperoni
4 fontina, mozzarella, roasted asparagus, drizzle of oil.  Layer on prosciutto when it comes out
5. cheddar, dry whole milk mozzarella, bacon, sliced tomato. Layer on shredded lettuce dressed with mayo when it comes out ("BLT")
6. cream base, red onion, mozzarella, dates, maybe sausage.  Chives on top when out.
7 bone sucking' sauce, dry whole milk mozzarella, red onions or scallions, chopped up BBQ rib meat.  Cilantro on top when out.
8 sauce, mozzarella, caramelized onions, sausage, maybe some honey and calabrian pepper oil
9 sauce, mozzarella, mushrooms, roasted garlic, other veggies as the mood hits.
10 as my wife says whenever I ask her which one she liked better: "the one I am eating now"

Parm on pretty much any of 'em.  If I did not specify the mozzarella, then I do not care that much.  Usually the dry whole milk.

[timgiuffi]

1. Super greasy New York style pepperoni is my all-time favorite pizza
2. Sauce, mozzarella, sausage, roasted peppers and onions
3. Plain Sicilian style
4. Creme fraiche, gruyere, caramelized onions, bacon
5. Pizzazz - this is a South Philly thing. No sauce, American cheese, sliced tomato and pickled cherry peppers
6. Cream, mozzarella, kale and roasted garlic
7. Potato, rosemary, oil
8. Tomato sauce or béchamel, roasted eggplant, fresh mozzarella
9. BBQ sauce, pepper jack, smoked pork, roasted corn, jalapeno, cilantro
10. Spicy tomato sauce, mozzarella, pickled chiles

[TXCraig1]

Mine has changed a bit over the past three years. It's probably more like this now.

1. Margherita (w/ mozzarella di bufala) or Spicy Margherita (w/ Fior di latte, Aleppo, and Calabrian chilies) No parmesan or pecorino on either.
2. Clam – no cheese (http://www.pizzamaking.com/forum/index.php/topic,17383.msg168880.html#msg168880)
3. Tomato, dry whole milk mozz, fresh garlic, VT Pepperoni, fresh oregano
3. (tie) Tomato, dry whole milk mozz, VT pepperoni (or bacon), fresh jalapenos.
5. Mozzarella di bufala, chives, evoo, sea salt (credit: dellavecchia)
6. Mozzarella di bufala, fresh mushroom slices, parmigiano-reggiano ,and white truffle oil
7. Fior di latte, sopressata, garlic, red chili flakes, fresh egg, S&P, fresh basil
8. Tomato, dry WM mozz, chorizo riojano, shrimp, fresh jalapenos,  fresh oregano
9. Mozzarella di bufala, Brussels Sprouts, pancetta, garlic, parm, evoo (credit: Motorino)
10. Fior di latte, spicy fennel sausage, dried cranberries plumped in white rum, red pepper flakes, hot honey, fresh basil

[jkb]

Mine has changed a bit over the past three years.

I didn't notice this was a zombie thread.  I'm surprised it didn't get more action.

[mitchjg]

I didn't notice this was a zombie thread.  I'm surprised it didn't get more action.

Me neither.   And thanks for teaching me a new term!

[TXCraig1]

Me neither.   And thanks for teaching me a new term!

Here is another one for you:

Necropost - a post that brings a zombie thread back from the dead.

[mitchjg]

Here is another one for you:

Necropost - a post that brings a zombie thread back from the dead.

I love learning new things here (even if they were posted a long time ago!)

[jvp123]

I love learning new things here (even if they were posted a long time ago!)

 

[dellavecchia]

Before I stopped making pizza, I was gearing up to open a take out place - just me and an oven. These were the pies I was experimenting with and made it on the proposed menu. I won't ever be opening a place now, so here they are:

1. Giovanni  - Fior di latte, fresh pecorino toscano, crushed tomatoes, basil
2. Doppia - Mozzarella di bufala, Quadrello di bufala, onion shoots
3. Pecora - Roasted zucchini, sheeps-milk ricotta, preserved lemon
4. Vesuvio - Burrata, crushed tomatoes, garlic, peperoncino, basil
5. Calabrese - Spicy calabrian salami, crushed tomatoes, fior di latte, olives, olio santo
6. Baccala - Salt cod, meyer lemon, smoked fior di latte, claytonia greens
7. Polpo - Baby octopus, vesuvian cherry tomatoes, Maine smoked sea salt, peperoncino
8. Fiore - Squash blossoms,  salted anchovies, fior di latte, cacciocavallo, black pepper
9. Lardo - Lardo, olio santo, crushed tomatoes, garlic, marjoram
10. Fulmine - Roasted shallots, house-made bacon, ricotta, black pepper
(11.) Isabella - Farm fresh egg, fior di latte, guanciale, fennel pollen

John

[TXCraig1]

I want to live next door to your shop.