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SandWitch · 26-30, F
Anchovies are essentially raw fish that are preserved in salt, but without the salt they don't taste fishy either, but without the salt they won't stay preserved because they're not cooked!
I like tiny pieces of anchovy spread evenly across a pizza to give it a bit of a punch which salt does, but without actually using salt when making a pizza.
I like tiny pieces of anchovy spread evenly across a pizza to give it a bit of a punch which salt does, but without actually using salt when making a pizza.
ElegantAlex · 18-21, F
@SandWitch I must admit I have not done the deep analytical dive that you have. I just like them.
With pineapple, peppers, mushrooms, zucchini, onions and goat cheese (on top of the "basic" tomato or pesto sauce, cheese (mozzarella/parmesan/romano).
With pineapple, peppers, mushrooms, zucchini, onions and goat cheese (on top of the "basic" tomato or pesto sauce, cheese (mozzarella/parmesan/romano).
SandWitch · 26-30, F
@ElegantAlex
Every topping on a pizza should do something for the pizza or else it shouldn't actually be on there. It is said by professional chefs that fine cuisine should not contain anymore than 5 ingredients max, otherwise the individual contribution each ingredient makes is lost to the wind as those ingredients merge and form a mish-mash of non-specific, unidentifiable taste.
A pizza is no different. There should be no more than 5 toppings with red and green peppers counting as two separate ingredients on a pizza because they both taste different from each other.
When you add anchovies, you are actually adding a component of salt which isn't otherwise added to a pizza separately, but which kick-starts the flavors from other ingredients which otherwise may remain dormant if the heat and baking time of the pizza is not absolutely correct.
Every topping on a pizza should do something for the pizza or else it shouldn't actually be on there. It is said by professional chefs that fine cuisine should not contain anymore than 5 ingredients max, otherwise the individual contribution each ingredient makes is lost to the wind as those ingredients merge and form a mish-mash of non-specific, unidentifiable taste.
A pizza is no different. There should be no more than 5 toppings with red and green peppers counting as two separate ingredients on a pizza because they both taste different from each other.
When you add anchovies, you are actually adding a component of salt which isn't otherwise added to a pizza separately, but which kick-starts the flavors from other ingredients which otherwise may remain dormant if the heat and baking time of the pizza is not absolutely correct.
SandWitch · 26-30, F
@ElegantAlex
Very true, but if you're happy with how Americans make pizza, then go for it!
Very true, but if you're happy with how Americans make pizza, then go for it!