I haven’t had a great pizza in a while. It’s one of my favorite foods. 
I used to have a great pizza with soy cheese (that was surprisingly good), eggplant and sundried tomatoes on a deep dish style crust.
Another favorite was a thai pizza with a peanut butter based topping, bean sprouts, shredded carrots and a few assorted vegetables.
I’m OK with pineapple on a pizza, but I’m not wild about it. There seems to be a lot of controversy about that.
What are your favorite pizza toppings?
Hot and spicy, Meat Lovers or Seafood.
I have pizza rarely but those are my usual choices
I don’t normally eat Pizza, especially these bought ones, but if I do, I like Peppers, Onions and loads of Chilli.
Same here, extra pepperoni and an upright sausage on every slice. 
If it’s a good pizza with a proper Italian base then I like simple Margherita! If you’ve got a nice dough, tomato, mozarella and basil and a glass of red wine you don’t need anything else, reminds me of being on holiday in Italy
Done badly and cheap supermarket margheritas can be really boring and naff though
If we go out for pizza a lot of places do some sort of goat’s cheese and rocket combo, I love that
I make an outstanding (if I do say so myself and I just did) caramelized onion and blue cheese pizza on a thin crust…can’t be beaten
As little as possible…
I make my own and the topping is just tomato, mozzarella and lots of fresh basil…
There’s no such thing as a decent pizza outside of Italy unless you can find a restaurant that has an Italian born, raised, and trained pizza chef. Pizza By Golli is one such place in Sutton Coldfield.
I prefer ham and mushrooms or pepperoni and mushrooms on my pizzas.
Unfortunately, my wife has said I’m not allowed pizza because I need to lose a little weight.
But when my wife isn’t around, I only go for meat pizzas, with pepperoni, bacon, ham and sausage.
same as me Graham 
Funny you should mention ‘Pizza’s’ butterscotch, Tuesday is pizza night and we always have one of these. Not much time to make our own but I do some mash potato and extra veg to liven it up a bit…
Thin crust margherita pizza is my favourite - preferably made and eaten in Italy - but I’ll settle for one of your home-made pizzas @Meg - they sound just right! 
Hand tossed crust. Pepperoni, Italian Sausage, Jalapenos, Onions, Mushrooms
My husband’s gone and got himself an Ooni outdoor pizza oven!
Good news ‘cos now he can’t moan about me buying kitchen gadgets
This was our first attempt. Pepperoni, jalapeños, red onion, green pepper, mozarella
A bit burned around the edges but it tasted goooood! …….
Why the cardboard box?
We haven’t made a pizza from scratch for ages, must have another go soon.
I do struggle with the dough, it just seems to be a little too spongy, maybe the bog standard oven just isn’t up to the job.
Next time I’ll be adding more olives, the topping looks a bit sparse.
Ah, we buy those online, they’re like pizza take aways boxes
We also have on of these!
It’s partly for a laugh so the old man can pretend he’s a take-away 
But mostly when the pizzas come out of the Ooni, they are red hot, far too hot to heat and you have to let them cool for 5-15 minutes before you could eat them
So what we do, especially if we’re doing pizza for lots of guests, is cook the pizza, then into the box, then stored in the hot bag while we cook the next one!
The pizza oven is so hot that the pizzas literally take only 2-3 minutes to cook
So when we’ve done them all, plus a batch of garlic dough balls, we open the bag, give everyone their pizza in a box, and lay the table up with plates, knifes and forks, salad etc 
How fun! 
It looks lovely
Pizza ovens get really hot, that’s the difference
Have you tried cold proving the dough. Instead of leaving it in a warm place to rise you do it in the fridge for 24-72 hours, it’s really nice
This is the recipe we use
