The only place I have ever seen cheese atop the toppings is Canada, specifically Montreal, a city where normally all the food is wonderful, no, thank you!

A local pizzeria puts their sauce on top. I enjoy it since the sauce can cool and not burn the top of my mouth. I was a Shakey's pizza cook while in high school so it's programmed in me to make it the traditional way sauce/cheese/meat/vegis/parmesan.

Both. I like cheese. I put a layer below the toppings to kind of stick them to the sauce, then more on top, for the same reason you do. I HATE when I get an unchewable veggie on a pizza because the oven dried it out. Yuck.

I vividly remember the first time I had cheese on top. I got a pizza back in the seventies from an amazing place in Beatty, Nevada. Middle of nowhere town. It was fabulous and for ever after when I made my own pizza I put the cheese on top. Dont do it if you dont like it that way. Make yourself happy.

Around here there are places which make what's called 'red top', also known as Detroit style pizza, where there's a layer of cheese under the tomato sauce, no toppings. I like it either way - the main thing for me is a good crust.

I'd never heard of it before moving to PA, but you can get Grandma pizza here, with the cheese under the sauce. Haven't tried it.

https://en.wikipedia.org/wiki/Grandma_pizza

I put the toppings on top if I make it from scratch. If it's a frozen pizza, I always add more cheese on top.

I like my meat toppings slightly browned. Pepperoni should be thick cut and form little cups with crispy edges, sausage or beef should have a bit of char/crisp on the outside and a be soft and juicy on the inside. Veggies should have a roasted appearance with a bit of char. So putting topping under the cheese would never be acceptable to me other than maybe for Pizza Margherita. Nothing worse than slimy, merely warmed toppings floating in their own grease, under a layer of cheese.

From bottom up, crust, sauce, cheese, toppings.

Good pizza places that make fresh pizzas don't make them in advance. Each pizza pie is tossed and made to order.

Both - some on the crust, then sauce or thinly sliced tomatoes, then more toppings, then more cheese to hold it all together.

I feel like sprinkling some cheese on the crust first makes a barrier so the crust doesn't get too soggy.

It's pizza. I love pizza. I'll eat it however it comes as long as it has some kind of cheese on it.

A topping should be on the top. The cheese may bubble over in some areas, but the mushrooms, peppers, etc., should be on top to start.

sometimes i will use a layer of cheese in lieu of sauce ... then it gets the toppings and another layer of cheese. I make the detroit style zoid ....[we call them pizzoids]

Doesn't matter to me at all. The pizza joint we get ours from puts the toppings on top. If I make one at home, I put the cheese on top of the meats and mushrooms. My pizza at home has so much extras on it that what I do is cook it a while without the cheese and then put the cheese on the last 10 minutes of cooking.

Around here it's crust, olive oil, sauce, cheese, toppings...I want to see the toppings.

As mentioned Montreal style is the way you're doing it TorVet. I layer the toppings a couple of times, because I cut up more toppings that I need, with cheese on top, with some veggies and meat peeking out. I also partially soften my peppers and onions before hand to get rid of the rawness. Am I the only one that does that?

I make it with cheese on top, then put a jelly-roll pan above it so the cheese doesn't get crusty and brown.

Scientific fact I was taught a long time ago: cheese (with a higher fat content) cools faster than tomato sauce (and vegetables, if used), and acts as a blanket if placed on top of sauce and other high water ingredients. Therefore, the pizza can appear cool enough to eat without burning your mouth, but when you bite into it, you can burn yourself on the sauce, which will remain extremely hot for longer.

When I make Margherita pizza, it has crust, a brush of olive oil (to prevent sogginess), tomato sauce, and then fresh mozzarella. This is the traditional way to make it. After it has been baked, I add Parmesan and then fresh basil, although I do cut the pizza into slices before adding these ingredients.

When making pizza with other toppings, such as mushrooms, red bell pepper (both of which I sauté first), olives, etc, I put these toppings on top of the tomato sauce, and the mozzarella goes on top of that. It has never occurred to me to reverse this order. I like for the blanket of cheese to keep the pizza hot.

If I parbake pizza (so that I can grill it afterwards), I put a thin layer of mozzarella on the crust before parbaking it, and then I add toppings and more cheese on top of that. I use a pizza screen when parbaking - otherwise the pizza goes directly onto a pizza stone.

The only topping I would put on top of the mozzarella would be Italian sausage, and this is actually my favorite topping. I do not want vegetables to dry out, but then I do sauté them before putting them on the pizza to prevent sogginess, and so maybe I could put them on top of the cheese and skip the sautéing step.

If I am going to a pizza restaurant, I don't care how they make it, as long as it tastes good. I so rarely go that I can't remember how I've had it in a restaurant. I make pizza very frequently because it is so easy, but I have to time when I make the dough. Often I will make the dough a day ahead of time and let it rest in the fridge overnight. Otherwise, I will start making dough at 2:30 or 3 PM, in order for it to have time to rest and rise.

Here's a photo of a raw pizza, just before going in the oven

I do not grate the cheese - I pull it into pieces by hand - and this is one of the reasons it goes on top. Fresh mozzarella does not grate well.

When I make it at home the cheese is on top. But then I also used to put pineapple on it when making it for the kids. I will still make it that way sometimes when it's just DH and me.

A little bit of both (when I make my own, which is most of the time, or add vegetables to a frozen one). Homemade, I put a very light scatter of cheese on the sauce, then the vegetables, then another light scatter of cheese and a sprinkle of parmesan. This makes it easier to eat without the vegetables sliding off.

If I am using vegetables that will release a lot of moisture (like summer squash), I partially cook them in a skillet before putting them on the pizza.

I'm not much discriminating on pizza (other than no anchovies). I don't recall ever having one with toppings (meat/veggies) under the cheese. I do like the cheese browned, which none of the storefront outfits bake it enough (even when I request PH to do so). I honestly prefer frozen, home-baked pizza which I can bake to my preference.