And here amazon gives me yet another game that I already had, a wonderful game that it would be a shame not to give to someone (in the gog version therefore drm free).
And to have the chance to receive it, you simply have to say how you like to cook your pizza.
All options are valid:
- Wood oven
- With mushrooms
- Created from scratch by me
- Cooked at 500 degrees C
etc...

For those who are curious, as I often make it at home, I pre-cook the base for 3-4 minutes, freeze many bases, and finish cooking the pizza (taken out of the freezer and topped on the spot) in the oven at 300 degrees C for 5-7 minutes more (just the time to unfreeze the pizza and melt mozzarella).

I love making it at home.

This giveaway will end as soon as I got enough people with good ideas that I like.
Feel free to enter and good luck.

PS. Say "I'm in" if you want a chance to win.

With pineapple of course. :p

Do you really think you'll win XD?

Not in for the giveaway...

... but...

... how do I cook pizza?

Not in NYC using a coal or wood-fired pizza oven! *face palm*

I didn't say I'm in. :p

Top notch pizza demands a stone oven.
If you meant wood fired... yes of course.
Toppings: tomato sauce, high quality mozzarella, high quality shredded ham, crispy fried bacon, shrimp, BBQ chicken and two over-easy eggs.
The bacon will have to be cooked in a pan and added to the pizza and the same thing with the eggs and the chicken needs a BBQ.

I am not a native English speaker but yeah I meant stone oven (in Italy we call it "forno a legna" not "forno di pietra").
Still, they were just a few examples.
In the end there are many correct ways to make pizza (also because the Neapolitan pizza is not the only existing type of pizza, even in Italy there are many types of pizza, for example in Piedmont where I live there is Pizza al padellino which is cooked in a pan).

And since not everyone makes pizza, I thought I could also extend to the toppings.

My precooking-cooking method is typical of Roman Pinsa (a type of pizza recently invented in 2001 that has become very popular in Italy), the best thing is even if you cannot own a stone oven (for example if you live in a condo you usually cannot own that) you can still make great Pizza, different from the Neapolitan one, but still top notch

Yes, top notch pizza demands a stone oven.

(not in for giveaway)

We're all over here!

Yesterday was a higher-quality frozen cheese pizza. Doctored with spicey pickles ("Famous Dave's" brand), red onion slivers, and a few shakes of Penzey's Northwoods Seasoning (mostly for smokey bits).

A few days ago was "tortilla shell pizza", a couple for each person. Shell, slathered with butter that we fried garlic and paprika in, then garden-fresh basil, a tiny bit of garden fresh oregano, and some fresh moz. Bake so shell gets crispy.

A couple examples of delivery/take-out last month:
* buffalo seitan (also includes red onion and celery)
* pickles and havarti pizza with a ranch sauce
* Arrabbiata Sauce, mozzarella, soppressata, pepperoni, pickled jalapeno, hot honey drizzle
* Crushed Tomato Sauce, House Cheese Blend, Sweet Sausage, Hot Cherry Peppers, Sicilian Oregano

I'd love this! I always buy frozen pizze.

I don't know why I have to tell you this but if you are in tell it in your response...
triock did a joke and said he was not in only after my reply...
I'm still not sure if

Mikael74 and 저기 are in.

Not in but thanks for the giveaway.

I make a base the night before using a sourdough starter that I have for bread and leave it in the fridge in a ball covered until ready to use (usually I make enough for 2 days because having for one day would be too sad!). Then the next day I'll make a tomato sauce from tomato concentrate, some water and some seasonings (garlic, oregano, salt, pepper etc) and spread it on the base after forming the base into the right shape. Cover that with grated cheddar and/or mozzarella then whatever toppings I decide on... often one of the following or some variation:

- Salami, sliced onion, mushrooms
- Ham, pineapple
- Salami or a good quaility sausage, smoked cheese, sliced onion and a cranberry sauce after it comes out of the oven

Depending on the toppings I will sometime add an extra crack of salt/pepper as well as sprinkle some more herbs (oregano/basil) or seasoning (some smoked paprika powder).

Goes in the oven at 230 deg C for around 11-12 minutes until the edges are firmed up. I wish I could say I use a stone tray but I haven't gotten round to getting one to try yet but once I started making my own I've never been able to go back to frozen.

While I really love pizza made in stone ovens, I have to give in to the practicality of pizza cooked in a regular kitchen oven unless I'm getting it from a pizzeria.

I don't exactly have a recipe for dough. I'm just not someone who enjoys being in the kitchen and neither is the missus. Therefore, if we're making it at home we resign ourselves to using some pre-made frozen bases. I know it is just not as tasty as homemade but it's not like I have time to dedicate to culinary arts. That said, we compensate on good sauce and really tasty toppings.

Our tomato sauce is close to the one described by Snizzle012 above me, except we barely include water. The sauce shouldn't be too runny. But it must not be chunky either so you have to use a food processor to turn the tomato concentrate into the right consistency.

Then the toppings are where we can go wild. Fortunately Brazil produces many types of meat and veggies so we have variety and they don't cost too much. It's easy to experiment. Ground mozzarella is almost a mandatory base for the other toppings, tho in rare cases you might forego it. You might also swap it with a few cheeses that are not too different, but I don't know what they would be called in english. "Queijo prato" is the primary example.

The addition of other cheeses like provolone and gorgonzola can change the flavor considerably. They have pretty strong flavors so even when I put them I do not use much, lest the pizza becomes too... harsh? I don't think I know the right word to convey what I mean. Anyway, catupiry is much easier to work with and is a perfect match with several meats like chicken, turkey breast or pig loin.

One of my favorite and most popular toppings is pepperoni slices (called "calabresa" in portuguese). Incidentally, what is called pepperoni here is a different sausage that is a spicy salami and it is a pretty delicious topping too, but the rest of my family does not like it so we hardly ever use it or even get it on takeout.

After all the toppings we complete it with a mandatory pinch of oregano. I also like to include basil in mine but only when I can because some family members complain of having trouble digesting it. Both it and oregano infiltrate the mozzarella and change its taste considerably.

You probably would like our pizza. I hear that it's not too different from regular Italian pizza other than us having a few extra ingredients you can experiment with.

Oh before I forget: I'm not in unless you literally have no one to send the game to. I'm not too interested in FPS's anymore, even one as highly esteemed as Prey. And I still have Hexen and Heretic to play through when the itch strikes me.

I'd say I'll still leave the giveaway open because for now there are only two (?) entries but it's still interesting to read.

Since so many preferred to mention their favorite toppings, I thought I'd add mine so I too could participate in the discussion and also because I want to avoid intimidating those who would like to participate but don't make pizza dough at home. It's not a problem.
And don't worry, even if I'm Italian I opened this topic knowing that there are many different types of pizzas all over the world (there are many in Italy too), I won't judge you (even if you use pineapple XD).

My favorite toppings are: tomato (if I make it, I use tomato puree or cherry tomatoes cut in half or both), mozzarella (cow or buffalo), cooked ham and an egg with runny yolk optionally basil (since it's only 2-3 leaves it will not change the pizza drastically), this kind of pizza toppings are called Bismark in Piedmont and you cannot find it in any other region in Italy. If there is no Bismark I just take a prosciutto (that is everything I said before minus the egg). If I want to stay light I take/make a margherita (the same as before minus egg minus ham). If I want to go crazy I take/make a tedesca (margherita plus wurstel).
Basically I eat margherita + ham or wurstel + if possible an egg (in case of margherita with ham).
In general, pizzas in Italy are almost all variations of the margherita except for the white pizzas (in general, 1-2 ingredients are always added in addition to the margherita base, in the case of a white base, the tomato sauce is omitted but sometimes cherry tomatoes are added instead).
In general in Italy, compared to pizzas seen abroad, pizzas use fewer toppings unless the pizza is filled.
Finally there are 3 other characteristics that I have seen as differences:
1. In Italy some ingredients are cooked but never the tomato sauce... it cook with the pizza.
2. For the sauce, either tomato puree is used or hand-squeezed San Marzano tomatoes are used (never use blenders to avoid breaking the seeds which give a more acidic taste).
3. Garlic is only used in marinara pizza.
In general, I think Italian pizza is lighter and more digestible, but that's not always true (there are restaurants that don't know how to make it).
I only tasted USA pizza once with Domino's (which then closed here), I never ordered it again because it was very expensive (like 20€ compared to regular pizza that you pay 5-7€ here in Italy, at least for a basic margherita) and I didn't like the BBQ sauce, onions, garlic, chicken and other ingredients that I don't think go very well with pizza (besides, I prefer light tastes and I never use garlic in my cooking).
....
and don't worry anyway, I will accept your pizzas even if they are made of garlic XD

@joppo The game is actually not really an FPS but an immersive Sim. Anyway thanks for your comment, it was very interesting.

Hello!
Sorry I'm not in, I already own Prey. But please keep this open longer, I'm taking notes!