The Official Pizza Thread - Discuss all pizza here

MembersSchoolPizza said:
I think I may have shared this story before, but the last time I was able to get anchovies "on a pizza" from a major pizza place... They came unopened in a can in the box with the pizza. Because the pizza place wouldn't cook them on the pizza because of the smell.
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I'm here to report that this happened To me at my local pizza place. They put them in a plastic container, which was given to me on top of the box.

The oil in the container hardened.
 
Chongqing said:
I'm here to report that this happened To me at my local pizza place. They put them in a plastic container, which was given to me on top of the box.

The oil in the container hardened.
Click to expand...
I'd never try to order them from a pizzeria for home delivery unless the place actually knew me personally, because they usually assume it's a prank. A real pizzeria will do it if you actually show up to order it. In fact, anchovies were one of the original "classic" toppings in Italian pizza, along with just tomatoes (rather than sauce), because they were both really cheap and pizza was basically a cheap food for poor people.

Still, you got all you needed, carbs from the bread, all the goodness of tomatoes, salt, protein and fat from anchovies, enough to get you moving.

I wouldn't trust anchovies from a chain though, either they have to open a can of them just for you and then probably throw the rest away, or they're letting them sit out literally forever because nobody orders them.
 
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I had one of the better pizza's I have ever had. yesterday.
Wood-fired.
Steak and Mushroom, with Blue cheese crumbles.
It had a porcini mushroom cream sauce, fairly light application, topped with shaved local ribeye steak, mushrooms (combo of button, porcini and morels and the crust was a sourdough that was not too thin, not too thick, but nicely charred and still bendable.
It was probably as near to a religious experience as I have had concerning pizza.
I am almost afraid to return and try it again, because I don't want to have that memory sullied.
 
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How does it being a holiday mean that Pizza Hut can just violate me like this?
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Dean Pentel said:
Anchovies and pineapple are an excellent combination on pizza. I didn't think so until I tried it myself. Anyone else here try it?
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I like it but don't do it often. I don't do anchovies in general often. They're usually too salty for an entire pizza, and so pungent you can't really put it on just half a pizza without the flavor infusing the other half.

Also most restaurants have absolutely garbage pineapple from cans that shouldn't be on anything including pizza. Fresh, finely chopped, roasted or caramelized pineapple is worthy of being put on pizza, although how I like this is usually with a white/bechamel type sauce, some mix of mozz/asiago/parm/grana padano cheese, luau type pork and the pineapple.

My main use for anchovy if I'm actually making a pizza is adding a bit of anchovy paste to the sauce. This is actually a great savory ingredient for nearly anything that needs savory.

Also, in random favorite pizzas, one of the best I've had is a super thin crust pizza in a wood or coal-fired oven (good luck finding a coal-fired oven in a pizzeria these days but it is legitimately the single best crust you can get), topped with pesto, very light cheese, grilled chicken and marinated artichoke hearts.

Or in an actual pizzeria, the Grimaldi's (formerly Patsy's) at the foot of the Brooklyn Bridge, which has a grandfathered-in coal-fired oven (they're now illegal in NYC). Even a plain is god-tier (unless it's deteriorated lately).
 
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Has anyone here had the new Domino's stuffed crust?

If so, do they normally not pre-slice it or was my local branch just lazy as fuck?
 
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In my experience, a pizza place that doesn't cut slices properly is total trash. Having to tear a slice off and take a bunch of cheese off another slice, or forcing you to sizzle your fingers as you warp the crust. You can't get any worse. I would sooner take the box back uneaten than suffer such incompetence.
 
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jertzog said:
In my experience, a pizza place that doesn't cut slices properly is total trash. Having to tear a slice off and take a bunch of cheese off another slice, or forcing you to sizzle your fingers as you warp the crust. You can't get any worse. I would sooner take the box back uneaten than suffer such incompetence.
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I have a pizza cutter so it didn't end up an issue, and Domino's has never done this with my order before. It was just enough of an outlier that I wondered if it was intentional (to prevent the cheese in the crust from oozing out, maybe?).
 
There was actually this great pizza place where we were building a retirement home some of the best pizza I ever had that basically had everything but they had this pizza I was kind of like I like to say Ricarda and a mixture of vegetables with white sauce pretty good
 
Dean Pentel said:
Anchovies and pineapple are an excellent combination on pizza. I didn't think so until I tried it myself. Anyone else here try it?
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No but I will now you mention it. I imagine pineapple takes the anchovy salt/fish heaviness down a bunch and brightens it up.

The only other way I know anchovy on pizza works is to lean into heaviness with olives , capers, feta etc.
 
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