I was told late in the day today that I’m needed at work early in the day tomorrow… so this one is going to be a quickie. I’d like to get your opinions on pizza. For instance, what are your favorite toppings? If you could choose three or fewer, which ones would you choose? Cheese is a given, but feel free to go with extra cheese. I like any combination of pepperoni, sausage, bacon, onion, and green peppers. Those are my favorites, and if I had to narrow it down to just three I’d probably go with pepperoni, green peppers and onions. Tomorrow it might be something slightly different. The pizza in the picture looks almost perfect… except for the fungus. What do you have on this? Please tell us about it in the comments.
I never really liked the deep dish, or even the locally renowned “Old Forge style.” It’s almost like a casserole. I just prefer the kind you can get at a regular pizzeria, or at a walk-up NYC-style by-the-slice kinda joint. In the latter case just pepperoni or cheese will do, thank you very much.
We’re lucky to live in an area of the country where there are good-to-great pizza shops every couple of blocks. I’m not kidding, this area is lousy with kick-ass pizza. Sometimes I’m just blown away by how good it is. It feels like we’ve ordered from 25 different pizza joints at my job alone. There’s a place called Pizza Bella and another called Gerry’s that are just fantastic. There’s always good pizza available, wherever you are. But up here… it’s an abundance of riches. I wish I had some right now.
Needless to say, I’ve also enjoyed my share of chain takeout pizzerias. I sometimes opt for a large three-topping pie from Domino’s for lunch. You have to order it online and pick it up, but it’s only $7.98. And Domino’s is pretty damn good these days. They had a reputation for being terrible for many years, but they’ve improved. And it’s difficult to shake a negative opinion of a business. Can you think of any that you originally hated, then came around to liking? In any case, they’re good and not great. Perfect for a quick and cheap lunch. And there’s always half a pizza left over for after work! I haven’t had Pizza Hut in years, but don’t have a negative feeling about them, either. I remember being lukewarm on Papa John’s and Little Caesar’s. I’d take Domino’s over them, unless my memory is faulty. There’s a place called Hungry Howie’s in Myrtle Beach that I always thought was pretty damn good, too. They’re a chain, but I don’t know much else.
What do you have on this subject? Do you have pizza opinions? Please unburden yourself.
And I’ll see you guys again soon.
Have a great day!
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Having grown up in Jersey and worked in NYC for awhile, I’ve had the best of the best. But being in PA for the past 30+ years, the variety of pizza within our area is phenomenal
Some I have enjoyed, but wouldn’t call “real” pizza. (Yes I’m talking about you, Old Forge), but they are all enjoyable.
If you have a Pizza Bella near you, I recently discovered their pizza with meatballs to be pretty outstanding!
Erin Dutka says
Favorite toppings for 3 or less? Hamburger and Canadian bacon/ham. All the toppings? Gimme all the meats. Chain wise, I always go Domino’s. I used to be ok w/ Pizza Hut but after I moved to my house 10 years ago, I ordered from them a few times and each time the crust wasn’t fully cooked. I’d have to bake my pizza myself so I wouldn’t have to have an uncooked crust. I’m sure it was probably just that location. But I haven’t ordered from them since. We have a few local spots that are very good. One doesn’t deliver. And neither are open on Sundays. So that sometimes dictates where we order from.
We’ve had the undercooked crust thing lately too! Wtf! The best is the 3 little ceasars pizzas ive gotten recently that had never seen the business end of a pizza slicer.
I love sausage but only if it’s crumbled, not slices. The pizza place by work slices their sausage and it breaks my heart. I also like fried eggplant but when I can’t decide, I just go for the plain slice. Franks (place by work) makes an awesome chicken francaise pie. I’m not big into the gourmet, fancy lad pizzas, but this was exceptional. And a friend works near a place that makes a chicken fettucini pizza I’m tempted to try.
I rarely get pizza delivered. I must have (no joke) maybe 30 pizza places within a 5 mile radius so we pick it up. I still say, though, the best way to eat pizza is at the pizza place as soon as that bubbling circle of goodness comes out of the oven. When you get the roof of your mouth burnt off and have that piece of skin dangling for 3 days. Now THAT’S a good pizza.
Crumbled or shredded sausage is a must. Slices of sausage on a pizza is a horror. Papa’s in Robinsville NJ makes tremendous pizza (sorry, tomato pie :eyeroll:) that they put raw sausage crumbles on then bake – the sausage fat oozes into the crust and crisps up – wonderful.
With the 3 local pizza places we use most often, my orders are extra cheese and sausage, pepperoni, and pepperoni, onions and fungus.
I’m lucky to live near enough to one of the Pica’s that that is a viable takeout. Outstanding pizza.
Wisey in Ttown says
Sausage, black olives and jalapenos.
Black Olives get a bad rap but I think they are fantastic on a pizza. I pay for the jalapenos later but it’s worth it.
Pizza needs to be NYC style. Having grown up in Brooklyn, I was at least in my teens before learning that there were other kinds. Pepperoni or sausage or both. Onions are good too, as is garlic-as-a-topping. No bell peppers and certainly no pineapple. I like ham, but not on pizza.
What I remember from many years ago is that Domino’s and Papa John’s were pretty poor, and that Pizza Hut only had one kind of pizza: the Salt Lover’s. There are some decent local pizza joints around here. Pupatella, 2 Amys, Paradiso…
If I’m going chain i do pepperoni and sausage. I can add a few vegetable toppings, not fungus or olives though.
Domino’s ain’t bad, i used to deliver for them and it taught me rich people are real assholes.
We have a place called deweys where you can get whole cloves of garlic, that shit it awesome. A good margherita pizza is welcome too even though i don’t love tomatoes.
Domino’s isn’t bad and they deliver and are reasonably priced. The ‘good’ pizza places around here (there are like 2 of them) are horribly pricey but sometimes worth the spend.
Mod Pizza is fun but I like their salad better than the pizza, weirdly.
Got spoiled for pizza living in CT, if you can believe it. Wood-fired by actual Italians, who would give out little slices while you waited in line to pick up your pies. This place too, which is GREAT if you have younger kids to entertain (big train sets running around the restaurant, which is right next to an Amtrak station): https://www.pizzaworksoldsaybrook.com/#wrap
I pass through Old Saybrook on my way to and from Rhode Island. I’ll be checking out this place soon. Thanks for posting this.I think I’d spend way more time looking at the train sets to care about the food but the pies look amazing. Oooh I’m giddy with excitement!
I’ve heard the legends of New Haven style pizza. but have never had the pleasure. That needs fixed. But now that we’ve sold the house in Groton, I’ll probably be passing through southwestern Connecticut a good deal less than I used to.
Frank Pepe’s. I’ve never been there but they are supposed to be legendary.
First time I went, the clam pizza was great. Second time we visited, it wasn’t worth the wait in line to be seated.
Maybe it’s a Canadian thing, but I love me some Hawaiian pizza – ham and pineapple. I know some people consider it a crime against pie, but damn, it works!
It’s not a Canadian thing, there are bad people worldwide. 🙂
The first time I visited San DIego, I had some “Thai pizza.” It had chicken, shredded carrot, probably coconut milk and a few other things. It was delicious, but this Brooklyn boy had trouble thinking of it as “pizza.” Sort of like how carbonara with peas and cream is good, but somewhere along that road it stopped being carbonara.
The Qweezy Mark says
I like pineapple just fine but cannot understand it on pizza. It seems like your eating pizza and someone accidentally dropped some pineapple on it. Just doesn’t fit for me. Pepperoni on the other hand, makes a distinct flavor with the pie. Pepperoni pizza. You know this must be true since there are both Pizzeria Combos and Pepperoni Pizza Combos. May the Combos light your life’s path.
Like the old saying goes, “If I ever go to the electric chair my last words will be: ‘Pineapple does not belong on pizza, flip the switch!’”
Let me just go on record: should Jason and I go to the electric chair together for our many sins of commission and omission, I’m going to ask for a Hawaiian pizza for my last meal. Then Jason will rant about pineapple while they’re cookin’ him and people will ask, “How could those guys commit and omit those heinous crimes together? They can’t even agree on pizza.”
Put some whipped cream on it with a cherry on top. Dessert pizza. Garbage.
I like Canadian bacon and pineapple. I tried it with cherries, and it was too sweet. And the whipped cream is for afterwards. For my 2023 pizza I’m thinking of green eggs and ham. Yes, I am.
I’m a pepperoni, green bell pepper & onion person normally if we’re at a chain. The only chains I’d eat are Domino’s or Papa John’s, but I hate myself after Papa John’s since it now throws my blood sugar in a frenzy for about 36 hours (up and down with insulin shots needed at strange intervals and unquenchable thirst all night). Around here we have a place that makes Neapolitan pizza called Moroso (https://morosopizzeria.com/) which I am partial to as a lover of wood fired pizzas and the landlord. We also have a great place called Papa Rollos (https://popparollos.com/) that is a Waco, TX institution known for very generous toppings. With the local places there are great options for specialty pizzas. Contadino at Moroso and the Four Cheese with Sausage (maybe jalapeños, too) at Papa Rollo’s. Being an insulin shooter, I take my days where I’ll invest carb intake associated with pizza very seriously since they are limited.
I remember Little Caesar’s only because they cost the same thing today as they did in1985-86 (??) when we had them for an elementary school pizza party. Even we knew they were trash for $5. Thirty six years later…HOW ARE THEY STILL THE SAME PRICE?!?!
As for the best combination, I like pepperoni, sausage and olives. I also like anchovies…it helps to keep any office mates away if they’re baked in the cheese!
Back in the ’70s many of my officemates were baked in the cheese, and I was right there with them. Now I’m baked about as often as I eat pizza, roughly once a biennium, although my doctor has cautioned me about doing it roughly. It’s been a while, and I can remember when I didn’t have to think about whether to bite down on the compression or the exhaust stroke.
I’ll take Hawaiian-style across the board. It’s got everything a body needs and you can dance to it if your feet work.
Yes, pepperoni, green peppers and onion! We have tons of Hungry Howies here, but the best pizza I have ever had is from a local Florida chain, Marco’s. I also prefer to make my own. It is fantastic!
The best pizza in Texas is Double Dave’s. They have places all over the state, but unfortunately the nearest one to where I am is 35 minutes away.
Their signature offering is Peperoni Rolls- basically they put pepperoni and cheese on their hand tossed dough, slice it as usual, then roll slices up and send them through the oven. Dip in ranch dressing and eat!
Root 66 says
Oh SNAP! Pepperoni rolls are incredible! And I think they might even be kind of a West Virginia ‘thing’, or at least they are very popular there and in southern Ohio. I never had them until I moved to this part of the state.
Living in Detroit, I do love Buddy’s aka Detroit-style pizza (which has apparently become a thing). Thanks to Covid, their menu has changed, so my favorite is no longer listed, but their margherita is very good.
I’m a vegetarian, so I usually just get a cheese pizza or pizza with onion. If more places carried fresh mushrooms vs canned, I’d get that, but most have the slimy disgusting canned variety. So vile.
Farmer’s Daughter says
First, it has to be thin crust and then add crumbled sausage, pepperoni and onions. I will most certainly eat additional toppings but those are my favorite. There is a locally owned Italian restaurant about an hour away and it’s the best. Sadly, covid has them down to a drive up window now. Even sadder is that the owner is an elderly person with no children so I fear when she is no longer around the pizza will be gone too. Too bad because it is a landmark in my mind. As for chains, Little Caesar’s is a big fat no. Pizza Hut is ok but there aren’t many left in this area.
Jeff, now getting your Friday email and enjoying it. Thx.
The Yodler says
Had everything from the simple pizza Margherita to the meats.
Pepperoni can be good or it can be little grease pools.
Wood-fired thin crust pizza is great, but Chicago deep dish is good too.
Chicago pizza shouldn’t be called pizza. It’s a friggin loaf of bread with sauce. Uno’s is HQed in Massachusetts.
The Yodler says
Actually the crust isn’t thick or bready, but is crispy. I recommend Lou Malnati’s The Lou.
Just jumping in to say Costco pizza is surprisingly very good. Especially for the price.
Western PA used to have a chain known as Pappy’s Family Pub, which went into Ohio and maybe Maryland, West Virginia. There’s one left in Johnstown, PA. Owned by the same family for at least 50 years. Best pizza ever. Dough is done by hand, everything cut fresh and they have a couple half-price days during the week. Pepperoni is my favorite topping, but I’ll eat pretty much any combo as long as no anchovies are involved.
From domino’s my 3 toppings are diced tomatoes, crumbled bacon, and provolone cheese. Try it!
We have many good pizza places in central Texas, wood fired, etc. As for chains: I will vouch for Marcos. Delicious!! I also like Chicago pizza, UNO’s does a good impression. Papa Johns has never tickled my fancy. Mellow mushroom is fun. There’s a chain that will give you a raw pizza to take home and cook and I don’t get it.
I just saw a documentary a couple of days ago about Pizza Hut and it was fascinating. They are the largest pizza chain with something like 20,000 restaurants, holy shit. I haven’t been in one in years.
Frozen pizza for us is “Screamin’ Sicilian” although I love to point out that we can pick up a domino’s for less and it’s already cooked. Honestly, I love cheap totinos pizzas cooked in our toaster oven.
I just ordered your Domino’s go-to pie, Jason. I’m sending my kid to go pick it up now. I’ll post a review later.
Matt k says
Pepperoni onion green peppers green olives mushrooms. Thin crust.
Pizza hut is a guilty pleasure tho. The grease kills me but I love it. Probably out of nostalgia more than anything. Just remembering going with my parents and getting the giant assed pitcher of cola.
Best pizza ever bought title is still held by a tiny little place in North bay Ontario. 2 4 1 pizza. You get 2 huge slices and a can of your choice for 5 bucks. It’s screaming hot, crust is perfect and they have every topping mix you could want. Sure you could get a whole pizza; but at 2 am when you’re partied out or completely shitbagged it’s like being touched by the gods
Root 66 says
I prefer pepperoni and sausage for toppings…and bacon, if I were forced to pick a third. Ham is also a top contender. Sorry, I’m a carnivore! In my opinion, the best pizza to have in the Buckeye State is from Dayton, Ohio. They have a chain there called “Marion’s Piazza” and they’ve been around forever. Their style of pizza is very simple–thin crust, finely diced toppings (the sausage is ground) and the pizzas are cut into tiny little squares (so you don’t count them as you’re stuffing them into your pie hole!) I think it’s even called “Dayton-Style” pizza. There’s nothing complicated or fussy about it, and that’s what makes it so great! Unfortunately though, I don’t get it very often since we live in K’lumbus!
Ian in Scotland says
I roll my own*, and go for serrano ham and mushrooms with mozzarella and oregano. Most of the time.
Aldi do a 10 inch frozen pepperoni for 99p/$1.40 across here which is pretty decent too, with a bottle of vino.
Dana Coe says
Ever hear of Ledo’s Pizza? A Maryland thing as far as I can tell. Ultra thin buttery crust, served in square sheets. And oh boy their pre-cooked bacon is the bomb. Deep fried bacon squooshed into the hot cheese when comes right out of the oven.
I had some Ledo’s pizza one time (in Maryland, where I don’t live). It was actually pretty good. I had visual difficulty with it being both square and not Sicilian. But it tasted good. I heard they never cut corners.
Chain – spicy italian sausage, onions, and jalapenos.
We have a local pizza/brew house named Rock n Dough and there I always get the Super Freak. “White Sauce” (it’s not creamy, just olive oil based with no tomatoes), spicy italian sausage, caramelized onions, and a drizzle of spicy honey, washed down with an in-house brewed Highland Campfire scottish red ale.
If it doesn’t have red sauce and cheese, I don’t think of it as a pizza. Can we call it something else?
I do like a meat lovers… sausage, bacon, beef, and whatever else you want to put on it.
Only 42 comments on pizza? That seems low. Anything interesting in the weekly email?
Seven years living in Chicago gave me an appreciation for deep dish pizza that remains, well, deep. I only eat it on visits to that fine city and of all the joints (Uno, Gino’s East, Lou Malnati’s, Giordano’s) I have a slight preference for Giordano’s over Gino’s, but they are both way ahead of the others.
On the other hand, I grew up in western Massachusetts where the best pizza (thin crust only) was made by Greeks, not Italians. This also refined my taste for thin crust and even gave me an appetite for anchovies.
I don’t like to compare the two styles, they are different foodstuffs altogether and should be treated as such.