Chefs love pizza too. So we're chatting up chefs from around the country about their favorites, their home-pizzamaking habits, and their beloved childhood pizza memories. Today's victim: chef Shane Solomon of Pizzeria Stella in Philadelphia.

[Photographs: Pizzeria Stella]

What pizzas did you eat and love as a kid?

When I was a kid, my friends and I used to hang out all the time at the local pizza place. We would get plain slices, and I don't know why, but we would cover it in garlic powder. I mean like half a bottle to a whole pizza. We loved it, but now it seems so disgusting. A lot of kids are pretty stupid and I was no exception.

Ha! What's the greatest pizza you've had in recent memory? (I assume you didn't douse it in garlic...)

I made it to Di Fara for the first time a couple of weeks ago. The pizza was great, as a lot of people already know, but Dominick DeMarco blows my mind. The idea that he has made every pizza coming out of there for 45 years! Unbelievable. That's passion, and the world could use a few more of him.

Where do you go regularly for pizza these days?

My regular spot for pizza is work. I have a Renato oven and any ingredient I want!

What's your favorite topping combination?

Right now I'm into fennel and anchovies, they go well with a lot of other ingredients but something about those two together has me stuck.

Is there anything you would NEVER eat on a pizza?

When I first started cooking I worked at a place that served a dessert pizza. It was a bad idea to begin with, but they used to pour a lot of powdered cinnamon on it, add apples, chocolate, nuts, probably some candy, (I've erased it from my memory) and topped it off with ice cream...you get the idea. I like apple pie, but this was no apple pie. So I guess I won't be eating that any time soon.

More Chef Chats

Wolfgang Puck »
Michael White »
Andrew Carmellini »

Chefs love pizza too. So we're chatting up chefs from around the country about their favorites, their home-pizzamaking habits, and their beloved childhood pizza memories. Today's victim: Wolfgang Puck, a legend of California-style pizza.

[Photograph: Amanda Marsalis]

What pizzas did you love to eat as a kid?

I still remember eating my first pizza in Grado, Italy, on the Adriatic Sea—it was rather bland and boring. The first good pizza I ate was at a restaurant in Provence called Chez Guy.

What's the greatest pizza you've had in recent memory?

Just last week, I had a pizza with goat cheese, fresh mozzarella and white truffles with a glass of Barolo. Even my five-year old son, Oliver, thought it was the best pizza he ever had.

Where do you go regularly for pizza?

Most of the time I try our pizzas in our airport cafes, though I always ask them to cook them well done so the crust is crispy. And I do like the one with pesto and shrimp.

What's your favorite topping combination?

To me, pizza is an earthy dish, so adding different kinds of cheeses like Fontina, mozzarella, and goat cheese, and herbs like thyme or oregano with a little caramelized garlic, roasted sweet peppers, red onions, and prosciutto—that's my favorite combination. And when the pizza is done, I'll grate a little fresh Parmesan on top.

No PB&J for Chef Puck! [Photograph: Robyn Lee]

That does sound delicious. Is there anything you would never eat on a pizza?

Peanut butter—I will never eat it on a pizza or a sandwich.

Do you ever make pizza at home? If so, what's your method?

Preheat the oven to 500°F with a pizza stone inside. I always have some pizza dough in the freezer. So when my sons, Oliver and Alexander, want to play with me in the kitchen, I just take a few dough balls out of the freezer and let them sit on the kitchen counter, covered, until they're defrosted. Stretching the dough with the kids is a lot of fun. We throw the dough in the air, then place the dough on a small cutting board or a pizza paddle. Brush the dough with olive oil or tomato sauce, grate some fresh mozzarella, Parmesan, and a little goat cheese on top. Bake it for eight to ten minutes. On the slices that I eat, I'll add a few chile flakes and some fresh basil.

More Chef Chats

A Slice With: Michael White
A Slice With: Andrew Carmellini »

Chefs love pizza too. So we're chatting up chefs from around the country about their favorites, their home-pizzamaking habits, and their beloved childhood pizza memories. Today's victim: Michael White, chef at Marea and the newly opened Osteria Morini.

Chef Michael White and his daughter with their homemade pie. [Photograph: Michael White]

Thanks so much for chatting with us! Do you ever make pizza at home?

I like to make pizza at home on Sunday nights with my wife and daughter Francesca. Checkout the closeup above!

What pizzas did you eat and love as a child?

I grew up in southern Wisconsin, where we usually ate a Sicilian-type pizza. Most of the Italian-American families in that area are from Marsala, Italy. The pizza is cut in squares so there are inside pieces and outside pieces. I love the crust.

One of the interesting things about this kind of pie is that this it's a long-cooked pizza that bakes on a slate for about 20 minutes at about 500 degrees in a Blodgett oven. The sauces are usually made from 7/11 Stanislaus tomatoes. Because Wisconsin is the Dairy State, we use Grande cheese. They layer the dough with sauce, raw sausage, cheese, and then they bake it.

The fat from the pork melts into the sauce , adding even more flavor to the pizza. Growing up, my favorite place to get pizza was at Domenico's Pizza in Beloit, Wisconsin.

We'll have to call you up for other recommendations when we get to Wisconsin in our United States of Pizza series! Beyond Wisconsin, what's the greatest pizza you've had in recent memory?

Pizza a Metro in Sorrento, Italy. On Via Nicotera,15-Vico Equense.

[Photograph: AndrewCarmellini.com]

Chefs love pizza too. So we're chatting up chefs from around the country to find out their favorites, their home-pizzamaking habits, and their most beloved childhood pizza memories. First up: Andrew Carmellini of New York's Locanda Verde (and writer of one of my favorite cookbooks, Urban Italian.)

What pizzas did you eat and love as a kid?

My dad made one with a polenta dough. Not sure where he came up with it but I always liked it. Pizza in south Cleveland was pretty bad.

What's the greatest pizza you've had in recent memory?

Jay Leno said something once that I thought was spot on: "Good pizza is great, but bad pizza is still pretty good."

Do you ever make pizza at home?

Why would I make pizza at home if I can get Motorino delivered in 30 minutes?

I hear ya. Which is your favorite Motorino pie?

The Margherita:

[Photograph: Robyn Lee]