Everybody knows that Canada = Toronto. 
What’s the typical price range for “gourmet” pizza? I’ve never had pizza that was SO good that I would pay $10+ a slice (over a regular slice).
Rosemary or fresh basil are top tier assists for tomato.
Swap cheapo water-filled processed ham for real dry cured ham. Suddenly the Hawaiian is fancy shmancy; it’s like Hawaiian learned how to RC. Plus the dry cured ham when sliced thin can get crispy in the oven.
Because most people that make pizza have to use low-tier premade crust, a double-baked approach can easily wind up with crust that is too hard/dry. Fresh dough needs to become the tournament standard, but it’s too much work for casuals.
. . .
Meat lovers is the Larry the Cable guy of pizzas. It caters to such a low common denominator that thinks a good pizza is about “lol throw stuff on it.” The pizza taste ok but looks like MUGEN. There’s no real thought to it just “lol Goku is going to fight OMEGA TOM HANKS and have Holy God Akuma as an assist subscribe to my channel pleezze.” This is thing about the Marvel 2 top tier versus MvC3. See the Marvel top tier wasn’t going to win the game for you, you had to learn how to use their top tier stuff. This is why we tier things with Marvel 2 tier: you either learn how ot use ingredients or kindly leave the kitchen.
Abandonist, you got a good website with a decent starter recipe for both the sauce and the dough. One of my friend’s girlfriend makes pizzas on a regular basis but they mostly consist of a shitload of cheese and a lot of stuff on top. They’re pretty good, but I’m pretty certain I can make her start popping quarters to defeat the Shen Longs I would bake as pies.
Sausage is only mid-tier?
My addiction to average characters/toppings continues. 
Definitely so, but they should be on the character select, not an auto pick.
What’s sad is most of the country still can’t get good pizza after so many decades.
Quality of toppings matters, but if we’re averaging it out, sausage falls to midtier due to most pizza joints having horrible sausage. Good pepperoni is great, but not so much better than Hormel brand that most places use. The gap between good sausage and bad sausage is huge comparatively.
Likewise, mushrooms and ham take a hit due to the canned shit being so prevalent.
One thing not discussed is the quality of mozzarella. This matters immensely in a good pizza.
And people fuck up the salt content of pizza sauce constantly. Is it so hard not to oversalt it? God damn.
I am also thankful no one from St. Louis has chimed in claiming St. Louis pizza with provel cheese is good (it’s not).
This is a tier list, which is always theory fighter at its best. Theory sausage is better than theory pepperoni, IMO.
The majority of people here seem to be putting sausage lower on their tier lists except for people that say that chorizo, sliced sausage or real italian sausage is better.
It’s not really theory fighter when we have proven application of said toppings. It just depends on how you want to define it.
Btw, bacon quality varies immensely too, but there’s still less variance than sausage.
Wow… fucking SRK…
Some of yall consider pizza hut edible?
I thought yall were better than that…
Also, a real pizza is absolutely cannot be made and cooked in 25-30 min…
Went to an independent pizza joint and waited at least an hour… but man when I ate it… gdlk…
The crust was perfect, sauce warm on top of the cheese, light pizza though… I could down at least half of it easy by myself…
That’s what I’m saying.
a combination pizza with mad garlic sauce ultra tier bitch WOO!
Wat? I can toss and cook a pie in 10 minutes as long as it’s a hot oven.
I’ve learned one thing from this thread: I want to eat at abandonist’s house when I visit my parents’ house in Greenville, SC.
Eat at my restaurant!
It’s opening in late October on Wade Hampton rd. It’ll be called The Owl. Craft burgers (try chorizo patty, romesco ketchup, asparagus puree, goat cheese, and sous-vide egg 63), interesting shakes (coffee and popcorn shake made with liquid nitrogen), craft beers (allagash, dogfish, stone, local stuff, etc), full bar, and late night concerts.
I’ve been doing a blog about the process for my out of state friends: abandonist.blogspot.com
Snagged, if I was anywhere near that, I’d be on it all day; not sure about the chorizo patty though, one of the local joints here tried it but, Mexican chorizo instead of the spanish chorizo. Still, you haven’t answered my request to a link for a good dough recipe.
I’m sorry, I missed it somehow!
The problem with cooking pizza at home is that it’s incredibly difficult to recreate a proper pizza oven in your oven. A workaround for that is to set the rack on the highest holder with a piece of unglazed terracotta stone on it big enough to hold your pie. Set the broiler to high and keep the oven cracked just a touch so that the broiler doesn’t ever click off. Let the stone heat up for 20 minutes before you dust it with a little flour and slide your pie on it. You can also grill pizza and get terrific results, but it takes quite a lot of finesse to not make a huge fire-ball of a mess.
Here’s a link to a great recipe from the restaurant A-16 in California run by the chef Nate Appleman. It takes a long time, but the results are worth the time.
Regarding the chorizo patty, it’s much like the pizza - you need to make sure there’s not too high of a fat content in the sausage so the burger doesn’t end up swimming. And if you’re grinding it yourself (or from a trusted local source) you can cook the patty to medium without any worry.
The Owl, I’ll have to remember this when I go home for the holidays.
I would go to this restaurant.
Some people use the self-cleaning option on the oven in combination with a pizza stone to get the temp high enough.
Btw, corn meal instead of flour on the underside of pizza is low low low tier.
Red peppers > green peppers >>>>>>>>>> any kind of non-baby-shrimp seafood > Sbarro’s.