Truth About Pepperoni Pizza

[Andre_T]

I take omeprazole (blue/clear capsule) every day....but not sure why. Could be because I lost a load of blood a couple of years ago

Oh, and for what it's worth, I always used to drizzle extra virgin oil on my home made pizza just prior to throwing it in the oven.....lovely!

Regards,

Jay.

I like making it on a cookie sheet with a fair bit of olive oil in the bottom of the pan. Kind of a fried bread thing going on with the bottom crust.

 

[cosmicfolklore]

Anchovies, put on after the pizza is baked.

It is unbelievable how many pizza places have no idea how to put anchovies on a pizza. Actually, in my area, I'd wager that NONE of them know how. They all want to add them before cooking, and they cook to salt. No wonder so many people are afraid to order pizza with anchovies.

 

[didimauw]

I'm not telling anybody to eat pepperoni pizza but truth is about pepperoni pizza is if the pepperoni isn't cooked before the pepperoni is cooked on the pizza it's an oily miscalculation.

Mmmmmmmm.

 

[bullet08]

Cured? What was it sick with?

He meant hung to dry, drawn, quartered.. Or was that how Brits prep traitors..

 

[Andre_T]

He meant hung to dry, drawn, quartered.. Or was that how Brits prep traitors..

Drawn? like one of his French girls?

 

[bullet08]

Drawn? like one of his French girls?

I suck at spelling x)

 

[mawnansmiff]

It is unbelievable how many pizza places have no idea how to put anchovies on a pizza. Actually, in my area, I'd wager that NONE of them know how. They all want to add them before cooking, and they cook to salt. No wonder so many people are afraid to order pizza with anchovies.

Michael, regards anchovies, I used to buy then in olive oil. When making pizza I'd use kitchen scissors and snip them in bits letting the bits fall randomly atop the pizza....nobody ever complained .

I also used to mix in freshly cut & finely chopped home grown herbs (basil, oregano) into the dough when kneading it, makes for a gorgeous base.

Regards,

Jay.

 

[Kobold]

I haven’t seen anchovies being offered as a topping at any pizza places in years. At least the places I frequent.

 

[The Amish Tyrant]

Prices of pizza from pizza chains-which I prefer over frozen-have gotten so high we may order 1 once a year. Heck, Red Baron is about the only frozen pizza I typically can afford as frozen pizza prices have really risen too. Though will say Red Baron is tastier than many frozen pizzas.

My frozen pizza threshold is about $5. The rationale is in Michigan, chain pizzas are king (not my favorite, but still reign). Little Caesars offers a large "hot and ready" for $5 (cheese or pepperoni) and more limited toppings (like extra pepperoni) for and additional $1-2.

We also have a few mix and match deals at chains for about $7 an item, but the delivery fee will choke you. One place even offers anchovies on the side for $1 (but the only thing that brand has going for them is the flavor crust options).

For those wanting the salt an umami flavor profile without the fish look, saute anchovies in garlic and butter (they melt) and add the sauce. I love pasta puttanesca with a spicy anchovy sauce, capers, and olives. It is even legit with some tuna mixed in.

 

[Puff nstuff]

When I make my own pies at home, the only thing I pre-cook, or rather, par-bake, is the crust. Oh, and the sauce. Anchovy paste goes in the sauce. Mushrooms and veggies go on fresh. My preferred meat is salami Calabrese, which is very similar to pepperoni. Mmmm, pizza.

 

[irishearl]

My frozen pizza threshold is about $5. The rationale is in Michigan, chain pizzas are king (not my favorite, but still reign). Little Caesars offers a large "hot and ready" for $5 (cheese or pepperoni) and more limited toppings (like extra pepperoni) for and additional $1-2.

We also have a few mix and match deals at chains for about $7 an item, but the delivery fee will choke you. One place even offers anchovies on the side for $1 (but the only thing that brand has going for them is the flavor crust options).

For those wanting the salt an umami flavor profile without the fish look, saute anchovies in garlic and butter (they melt) and add the sauce. I love pasta puttanesca with a spicy anchovy sauce, capers, and olives. It is even legit with some tuna mixed in.

No Little Caeser's near me or I'd give them a whirl. I just can't routinely shell out $18 for a pizza-what the chains run around here.

 

[Puff nstuff]

For a pizza-chain pizza, Little Ceasar's is remarkably good, especially for the price. Not fancy, but always tasty.

 

[kcghost]

Pepperoni is a marvelous topping for pizza and the place I go to for pizza always cooks it after it is placed on the pizza.

 

[puff_not_snuff]

I haven’t seen anchovies being offered as a topping at any pizza places in years. At least the places I frequent.

I love anchovies on pizza but the mistake most places make is putting on too many.