I love Chicago deep dish with lots of veggies like sweet peppers, onions, green and black olives, artichoke hearts, zucchini but no sausage or pepperoni. I like them but they don't like me. I am the only one in the family that likes anchovies so never get to have them.

Gluten-free crust, with mozzarella cheese, red sauce, jalapenos, artichoke hearts, black olives, and green olives.

Yum...thin and crispy..sauce mozzarella, pepproni, green peppers, mild yellow peppers, tons of onion, black olives, and some chunks of sweet hot italian sausage..I'll have a large sweet tea with that please.

Vero Italian makes my favorite pizza. It's very thin crust fire oven made to order. I like the Sicilian with meats and veggies. But I also like hand tossed supreme with a thicker crust.

In use frozen bread dough to make my pizza,so it's medium thick and chewy. As for toppings, for me I like pepperoni,green onion, green and red peppers,and green olives. Lots of cheese. For SO, I put pepperoni,.Italian sausage, breakfast sausage,bacon,ham, green onion, and green and red bell peppers. Also lots of cheese. I make my own sauce which my mom used to make for her homemade pizza, with fresh herbs and garlic rather than dried like she made it. We have to eat the pizza I make with a knife and fork,it's so topping heavy. Mmmmmmmm.

Great,now I want pizza.

Amylou, we use the frozen bread dough also. I like mine thinner & my husband likes his thicker. So I spread one dough out on a bigger cookie sheet for me & a smaller one for him. I like pepperoni, cooked breakfast sausage, onion, & mushrooms with parmesan, a little bit of cheddar & mozzarella. My husband has all of that plus green pepper. We pre-bake the crust with basil, oregano & garlic powder on it. I do use a jarred sauce. And we also eat it with a knife & fork.

After working for several years in a pizza joint (or three), I make my own from scratch. Sauce needs to be created the day before so that all the flavors blend. The dough is made early in the day and allowed to rest in the fridge before rolling.

The toppings can vary, the crust and the sauce make the pizza.

Living in Florida, it only makes sense to prepare pizza at home only for about four months of the year. Running an oven at 600° is not practical. The stone takes too long to get to an even temperature and when the pizza is done, the stone holds its heat for a long time. Gotta wait until the end of the year.

I have never eaten a pizza, don't like cheese or veggies. I make my husbands pizza & he likes thin crust with extra cheese & italian sausage.

Thin crust. Margherita is my favorite. Don't like meat on pizza.

Mine, a 16" pizza...I make them from scratch twice a month...looks like Ravens! :0)

thick crust, Italian red sauce

Pepperoni "and" sausage

Diced onions, red tomato, red bell pepper marinated in garlic

3/4 lb Motzarella

A bubbly, medium-thickness crust, sauce with lots of flavor, pepperoni, spicy Italian sausage, red onions, thinly sliced bell peppers, mozzarella and various other cheeses.

Thin, crisp crust topped with mushrooms, artichoke hearts, peppers and pepperoni. Light on the pizza sauce please.

As far as pizza restaurants go, Round Table is one of my favorites. Their crust is perfect for my likings.

For those of you that make your own sauce, would you mind sharing your recipe?

homemade pizza "season" is over here in NJ... unless we get lows in 40's to justify cranking oven to max. i like don Pepino's pizza sauce better than anybody elses. like lots of cheese. have been know to make a "garbage" pie from time to time... EVERYTHING on top... except anchovies!

thought to be extinct, but found chef boy-r-dee pizza kits. not remotely a real pizza, but niece SCREAMED when she saw that i had given her kids several for Christmas!

Jim....use your pizza stone on the outside grill! That's what we've been doing in the warm months.

My favorite pizza consists of my homemade dough (made with bread flour), a rich bechamel sauce, thinly sliced sweet onion, fresh baby spinach, shrimp, and mozzarella.

We make pizza quite often, usually with the typical ingredients including some basil from the garden. I like to roast the peppers first, too.

After I saw Julie and Julia I decided that my challenge was to make a pizza every week for a year (I am halfway through). The only caveat is that I am not allowed to make the same pizza twice. I make the dough from scratch. Half of the flour is 00, the other half AP. This past Saturday we tried one on the grill for the first time (sausage, caramelized onions and peppers). It was fine but too charcoal-y for my taste. My DH couldn't get enough of it. Anyway, since he is the grillmaster, I asked him to find a wood type of fuel that can be used in a Kamado-style grill. He went to the grill store and got the Big Green Egg brand hickory and oak charcoal which I will try this Saturday. I don't hold out too much hope that it will make that much of a difference. Of all the pizzas I have made this year, my hands down favorite was the Clam-Garlic Pizza with Cheddar Cheese, with a White Pizza coming in at second runner up. My favorite pizza is Margherita but I haven't found a brand of mozzarella that reminds me of real Italian pizza yet.

In my experimentation I have found that pizza is best with not more than three ingredients (not counting herbs and spices) and grilling the pizza on the stove in a cast iron pan before putting in the oven gets you a nice crispy crust. Sometimes that is hard to achieve in a regular oven.

Here is a picture of the Clam-Garlic-Cheddar Pizza.

Thin, crispy crust with mostly veggies. Red sauce (lightly) with mushrooms, roasted red bell peppers, roasted tomatoes, basil or some pesto sauce mixed in with the pizza sauce, a little diced onion, black and green olives, artichokes, mozzarella. Sometimes a little bacon or prosciutto.

My absolute favorite is made at home and, while delicious, also very time consuming to make.

It starts with a crust made from scratch with yeast, allowed to rise, then hand tossed.

The sauce is a from scratch Alfredo sauce tossed with wilted spinach and roasted garlic.

The toppings are caramelized onions and grilled chicken breast with grated mozzarella, parmesan, Romano and asiago cheeses.

I make a homemade garlic butter dipping sauce to go with it.

If I'm not at home, my choice is a thicker hand tossed or pan style crust with pepperoni.

my sister buys dry/active yeast bu the "brick"... at Costco, i think? she does pizza almost every Friday until horrible summer heat rolls in. she dumps everything for the dough into her bread machine and sets it to do everything but bake.

she sent me about 2 cups of that yeast... in 2014. it lives in a mason jar in my freezer. dough is doubled in not much more than half an hour.

Janey to make my sauce, I take a can of tomato sauce,a smaller can of tomato paste and heat them together with salt,pepper,lots of fresh garlic, fresh basil,fresh and dried oregano,and the tiniest pinch of sugar. Simple,basic,and delicious. I make a batch,divide it up into individual "pizza portions" I guess you can call them,and freeze them.

jerzee, I don't pick up a charcoal flavor in our pizzas, though I was worried about it the first time. Using a good charcoal is important...I like the Kingsford Competition Briquettes. No icky fuel smell. I cannot eat anything that tastes/smells like that.

Never use a charcoal lighter fluid ( of course) and let the coals ash over before putting the pizza on. The latter should happen during the time you're heating up the stone and grill to temperature. We use a good sized Weber kettle.

I can eat almost any type of freshly prepared pizza. I like them all, except I don't eat red meat or eggplant, so leave those off.

Hand tossed crust, mushrooms, onions, pepperoni, ground beef, green olives, bell peppers, normal amount of cheese and sauce. My favorite crust/pizza is back home in Fallon NV, they also have a restaurant in Elko, which I ate at a few years ago when the kids and stopped to have lunch with an old friend of mine.

My favourite pizza has Mushrooms, Gr. Peppers, Onions, Olives, Tomatoes, mozzarella & Feta Cheese. It is served on a medium thickness whole wheat crust and is from Simpatico restaurant here in Vancouver.

Thin crust pizza made from the dough I make with beer in my bread machine. Topped with sauce with added garlic, fresh sliced mushrooms, shredded pepperoni, sliced green olives, pineapple, fresh grated mozzarella, diced green or red peppers, sometimes with onion sometimes not baked on a sheet pan so the pieces are square. Now I leave the mushrooms off because they are high in purines and if I don't have pepperoni I use diced ham or no meat at all.

I prefer pizza from our local market, DH prefers homemade. My 2 favorites, both fresh dough (thats whats it's called in these parts, that or regular crust) are: Pineapple, Pickle, Pepperoni & Onion, I call it the 3P & O, it's really good!! And a veggie with onions, green peppers, mushrooms, tomato & pickle. Yes, I really like pickles on my pizza, try it!

Thanks, Rhizo. If the charcoal my DH just bought doesn't work out I will try the Kingsford Competition. I am really determined to be able to grill the pizza outdoors on the pizza stone. I need to come up with a new idea for this week's creation - maybe shrimp with pesto?

Thank you Amylou. I will have to give it a try.

My recent favorite sauce is pesto. I've replaced the red sauce with that. I had the grilled pizza at someone's home. That was really good. They use the Martha Stewart recipe for the crust. I've switched to tortillas for the crust. It's thin and tasty. I coat it with olive oil and pre-bake. but you don't have to do the pre-bake. I like mine with bacon and pepperoni and lots of veggies including mushrooms, bell pepper and, onions.

If we're ordering take out it's thin crust, light sauce, extra cheese, and sausage. If I'm making it at home, it's French bread pizzas. Same ingredients for hubby but I add green peppers and onions to mine.

Not a lover of red sauce. Mine is Alfredo sauce, spinach, artichokes, pineapple bits, feta and light mozzarella on a thin crust.

@jim_1 Zone 9A: Would you be willing to share your recipe for the pizza dough and your recipe for the sauce, please.

I'm so hungry for a homemade pizza right now!! LOL!