EVERYBODY HAS AN opinion about pizza. Some like it loaded with toppings and oozing cheese. Others say a simple thin-crust Margherita is the mark of a good pie. While some say you can't find good pizza in Hong Kong, avid pizza-goers will have a trustworthy parlour where they can get their slice of heaven. Here's a selection of pizzas, from cheap'n'cheerful pizza joints to fancy gourmet restaurants: Pizza chains At California Pizza Kitchen, you'll be lucky to get a seat without having to wait. During the day, the palm tree-filled dining room is abuzz with patrons. Made with US-imported ingredients, the pies are baked in a scorching 238-degree Celsius open-flame oven and dusted with gritty semolina flour. There are two types of pizza base: 25cm in diameter with a thick crust ($72-$88) and 30cm traditional Italian-style thin crust ($82-$98). Among the 26 pizzas, there are different sauces including garlic-shallot butter sauce on the roasted garlic chicken pizza; spicy peanut ginger and sesame sauce on the Thai chicken pizza; and ginger-hoisin sauce on the Peking duck pizza. While the innovative toppings are important to the restaurant's popularity, they would be nothing if the crusts were not also good. The thick crust is chewy with a strong, bread flavour, while the thin crust is crisp yet strong enough to stand up to the toppings. Shop OT 309R, Level Three, Ocean Terminal, Harbour City, TST, tel: 3102 0375; Shop 1306, 13/F Food Forum, Times Square, 1 Matheson Street, Causeway Bay, tel: 3102 9132 The popular British chain Pizza Express San Marzano operates three local branches. Over the years, product development manager Rahim Mohammed and his team have been scouring Europe and abroad for top ingredients: meaty pepperoni from Hungary, creamy mozzarella produced in Holland and sweet Italian Parma ham. The 20 thin-crust pizzas ($81-$107) are slightly on the hard and crunchy side, but topped with a flavourful tomato sauce and moderate doses of cheese. It's hard to go wrong with the 'American Hot' layered with pepperoni sausage, jalapeno and mozzarella. For pizza purists, traditional 'white pizzas' are first sprinkled with olive oil, garlic and salt then topped with ingredients. Don't pass on the dessert pizza. The Berry Tortino ($38) is lavished with a mascarpone spread, strawberries, blueberries and a scoop of vanilla gelato. Soho Square, 21 Lyndhurst Terrace, Central, tel: 2850 7898; Great Food Hall, LG1 Pacific Place, Admiralty, tel: 3528 0541; G517, Ko On Mansion, 9 Tai Yue Avenue, Taikoo Shing, tel: 3150 8800 Pepperonis Gourmet Pizza Kitchen is family friendly and known for its hefty portions and affordable prices. While Pepperonis probably won't be winning any pizza contests, its clientele will still be crowding the pizzerias ordering everything from tabasco quesadillas to Indian chicken curry. Far removed from Italian traditions, you can find almost any ingredient under the sun on a thin-crust Pepperonis pizza. The pies come in three sizes starting from $70 (small), $85 (medium) and $110 (large) with a choice of three sauces: tomato, spicy and thousand island. The Acapulco is covered with spicy beef on nacho beans and has a dollop of guacamole and sour cream, while the Havana is flavoured with crispy bacon, Cajun prawns and roasted peppers. The restaurant is also famed for its massive falling-off-the-bone dinosaur barbecued pork ribs ($95). 8 Staunton Street, SoHo, tel: 2869 1766; 18B Stanley Main Street, Stanley, tel: 2813 7571; 1592 Po Tung Road, Sai Kung, tel: 2791 1738; G/F, No2 Shing Ping Street, Happy Valley, tel: 2572 7262; 54 Jaffe Road, Wan Chai, tel: 2865 3214 Casual dining In the tai-tai haven of Lee Gardens Two, Yugamama is an unlikely establishment to house one of the best pizzas in town. It has an Asian and western menu almost as big as its 9,000 sq ft of space, which is split into Yugamama - a casual eatery for shoppers and families, and Yugapapa - a more intimate dining room. After learning the secrets of Italian pizza for a month in Rome, chef Choy Ka-on has created a Roman-style rectangular pizza that would wow even the most discerning pizza connoisseur. The art is in the moderately thick dough that has a crisp firmness on the bottom and a billowy fresh-bread texture on top - it's unlike any pizza crust in Hong Kong. The pizzas ($72-$82) have three bases: tomato sauce, fresh mushrooms or thinly sliced potatoes. A popular choice is the Pisa ($78) with slightly crunchy sliced potatoes, Italian ham and fresh rosemary that adds extra depth to a sublime pizza. L/GF, Lee Gardens Two, Causeway Bay, tel: 3118 3111 The Peak Cafe Bar is a happening split-level bar and restaurant next to the Mid-Levels escalator. Much like the eclectic mix of furniture - antique Chinese wooden screens and animal-print cushions - the menu is a range of east-meets-west with dishes including soft shell crab in mango rice paper rolls and chicken tikka. The stone-baked pizzas are delectably thin. The dough is chewy and finished with grainy farina flour. Recommended choices include the roast duck pizza brushed with hoisin sauce and topped with shiitake mushrooms, chilli and fresh coriander. Another standout is the salami pizza - the spicy sausage has a kick to it and kalamata olives give an added edge. 9-13 Shelley Street, SoHo, Central, tel: 2140 6877 Fine-dining restaurants Splashed with a white-on-white interior, Isola serves authentic Italian cuisine and superthin-crust pizzas ($128-$188). Executive chef Gianni Caprioli uses only Italian ingredients: flour, olive oil and even Italian mineral water. The pizza is cooked in a hot stone-based oven. The Caprese is a marriage of flavours with fresh sweet cherry tomatoes, melted buffalo mozzarella and slivers of basil. Isola's most famous pizza is the Tribola, which is generously layered with chopped black truffle, mozzarella and leaves of mache (lamb's leaf lettuce). Levels 3 and 4, IFC Mall, Central, tel: 2383 8765 In the cosy confines of Baci Pizza, one can find perfectly cooked pies created in a southern Italian tradition. Davide Campana, Lan Kwai Fong Entertainment group's executive chef, says most of his paper-thin pizzas ($90-$125) can be found in Italy. The chef uses strong Italian '00' flour to produce a papery thin crust. Placed on such a light crust, the toppings stand out with their distinct flavours which include gorgonzola, spicy sausage, artichokes and smoked salmon. Pizza Campione is a speciality, covered with fresh tomatoes, creamy buffalo mozzarella, San Daniele ham and fragrant basil. The restaurant also makes excellent pastas, including the seafood linguine Baci ($185). 1/F, 1 Lan Kwai Fong, Central, tel: 2840 0153 With the pizza landscape in Hong Kong as varied as its toppings, a decent slice is never too far away.