When i was a kid it seemed like pizza only came one way: hand tossed, marinara, mozzarella and pepperoni. I even grew up near Detroit but didn’t discover Detroit style pizza until i was in my late teens. That said, it seems like there are so many popular options now that the possible combinations are nearly infinite. That’s a good thing though. Right? Variety is the spice of life! So tell us what kind of crust, sauce, cheese and toppings makes the perfect pizza for you. Spare no details, because you just might turn someone on to a new favorite! What makes the perfect pizza?
Everything has to be on point, the crust has to be at least medium thicknesses, not skimpy on the sauce cheese and toppings. For me as of late I have become a fan of Jets
Jets is really good for their price point. I didn’t eat Little Caesars at all when i had a Jets nearby. They’re not anywhere near me now though. So it has to be Little Caesars when i want Detroit style pizza.
Detroit is deep dish in a square pan with cheese all the way to the edges. It makes a nice crispy crust on the edges while the middle crust stays soft and chewy. There’s some debate about toppings on the cheese versus cheese on the toppings, but the former is more common in my experience. If you have a Little Caesar’s Pizza near you, their “8 corners” pizza is Detroit style and some locations call it that instead of 8-corners.
I like thin crispy Neapolitan style pizza, For me is the dough that matters at most and is probably most time intense part of making a pizza. Real Neapolitan pizza dough needs at least 24h cold wheat dough fermentation, than with addition of fresh flour, salt and yeast warm fermentation 6-12h long. This produces Baquette like dough that is crispy and has lot of aroma. Of course tomato sauce made with in olive oil roasted onions, garlic, fresh basil and oregano increases culinary value of a pizza but this isn't as much as time consuming like proper dough.
I like a deep dish if the sauce is really on point.
Other than that it's NY style all day. There was this pizza place I went to uptown that I could never find again where the crust was so crunchy on the outside the texture was really cool it's hard to explain but it's almost like they fried the bottom or something because it wasn't flat. These round little balls of bread on it were crunchy but it wasn't too much.
Sometimes you can get French fries with a similar texture.
I want to find that pizzeria but who knows if it's even still open
The answer will vary with every person you ask. For me, I like a relatively thin crust and a pizza not overloaded with toppings. Balance is my thing. I want to taste everything. Crust, sauce, cheese, and toppings. I don't want soggy wet crust or a ton of oil pooling on top that I have to sop up with paper towels to make the pizza edible.
The cheese blend from a restaurant named ""Santucci's" near Midway airport around 62nd and Cicero, in chicago (until the family retired and sold the land for a parking lot). Never tasted a cheese blend like this ANYwhere else, fresh, frozen, take-n-bake - nowhere, nohow. May their unique recipe RIP.
It’s not just one thing it’s all of it combined. Good crust, good sauce, good cheese and good whatever other topping may be on there as well as the pizza being baked the right amount of time.
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