# I'm making a pizza. **URL:** \ **Category:** Cafe Society\ **Created:** [March 7, 2020, 8:33pm UTC](https://boards.straightdope.com/t/im-making-a-pizza/849065 "2020-03-07T20:33:18Z")\ **Posts on this page:** 11\ **Page:** 1
**Author:** ![Paintcharge](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/paintcharge/32/7946_2.png) [@Paintcharge](https://boards.straightdope.com/u/Paintcharge)\ **Post date:** [March 7, 2020, 8:33pm UTC](https://boards.straightdope.com/t/im-making-a-pizza/849065/1 "2020-03-07T20:33:18Z")
Made the dough, autolyse flour for 30 minutes, rise for 2 hours, deflate, another 2, sauce is just San marzanos with salt and pepper, uncooked, thick cut pepperoni, and feta, along with the traditional mozz. Now the question is, anchovies: to add or not? To add before cooking or after? Any suggestions from the teeming masses? ---
**Author:** ![Elmer\_J.Fudd](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/elmer_j.fudd/32/1211_2.png) [@Elmer\_J.Fudd](https://boards.straightdope.com/u/Elmer_J.Fudd)\ **Post date:** [March 7, 2020, 8:39pm UTC](https://boards.straightdope.com/t/im-making-a-pizza/849065/2 "2020-03-07T20:39:45Z")
Add or not depends on who you’re sharing it with. If you’re worried about them getting crispy, put them under the cheese. ---
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [March 7, 2020, 8:56pm UTC](https://boards.straightdope.com/t/im-making-a-pizza/849065/3 "2020-03-07T20:56:10Z")
Pineapple maybe? (Quit throwing stuff at me!!) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 7, 2020, 8:58pm UTC](https://boards.straightdope.com/t/im-making-a-pizza/849065/4 "2020-03-07T20:58:56Z")
With all that salty stuff already on it (the feta & pepperoni), I wouldn’t add anchovies (and I do like anchovies–just on plainer varieties of pizza.) ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [March 7, 2020, 8:59pm UTC](https://boards.straightdope.com/t/im-making-a-pizza/849065/5 "2020-03-07T20:59:27Z")
I love anchovies, but I think pairing them with feta might be a bit too salty for most people’s tastes. Also, I don’t know how well feta would go with pepperoni. One of my favorite combinations is pepperoni and Canadian bacon. I’ve also seen recipes for Greek pizza, with feta cheese, black olives, and grape leaves. I once had anchovies paired with capers in a restaurant run by a genuine Sicilian. It was one of the best pizzas I ever had. Anchovies can also be paired with shrimp and scallops for a yummy seafood pizza. In any case, I’d put the fish under the mozzarella, or whatever other cheese you’re using. ---
**Author:** ![Paintcharge](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/paintcharge/32/7946_2.png) [@Paintcharge](https://boards.straightdope.com/u/Paintcharge)\ **Post date:** [March 7, 2020, 9:08pm UTC](https://boards.straightdope.com/t/im-making-a-pizza/849065/6 "2020-03-07T21:08:23Z")
Feta pepperoni works very well. Fresh tomato helps it out to cut down on the salt, but March in upstate N.Y., not gonna find good tomatoes. Might put some pineapple on there too… ---
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [March 7, 2020, 11:56pm UTC](https://boards.straightdope.com/t/im-making-a-pizza/849065/7 "2020-03-07T23:56:37Z")
> [@Paintcharge](#): > > Feta pepperoni works very well. Fresh tomato helps it out to cut down on the salt, but March in upstate N.Y., not gonna find good tomatoes. > > Might put some pineapple on there too… On a pizza with all those strong flavors? who’s going to notice if it’s one of those much-slavered-over fresh from the garden tomato? Use a drained cut up gourmet canned tomato, but I hardly think it matters if you use a hothouse grown vine ripened one from Wegmans. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [March 8, 2020, 12:39pm UTC](https://boards.straightdope.com/t/im-making-a-pizza/849065/8 "2020-03-08T12:39:15Z")
You’ve already ruined it with feta, anything else you might do is just insult to injury… ---
**Author:** ![swampspruce](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/swampspruce/32/261_2.png) [@swampspruce](https://boards.straightdope.com/u/swampspruce)\ **Post date:** [March 8, 2020, 10:18pm UTC](https://boards.straightdope.com/t/im-making-a-pizza/849065/9 "2020-03-08T22:18:55Z")
Swap out the pepperoni and feta for anchovies, olives and Gruyere and enjoy [Pissaladiere](https://www.epicurious.com/recipes/food/views/Pissaladiere-105654). ---
**Author:** ![Yorkshire\_Pudding](https://avatars.discourse-cdn.com/v4/letter/y/59ef9b/32.png) [@Yorkshire\_Pudding](https://boards.straightdope.com/u/Yorkshire_Pudding)\ **Post date:** [March 12, 2020, 12:56am UTC](https://boards.straightdope.com/t/im-making-a-pizza/849065/10 "2020-03-12T00:56:31Z")
> [@terentii](#): > > I once had anchovies paired with capers in a restaurant run by a genuine Sicilian. It was one of the best pizzas I ever had. Second that. Whenever I make a batch of pizzas, there has to be an anchovy and caper else my daughter won’t talk to me. ---
**Author:** ![Yorkshire\_Pudding](https://avatars.discourse-cdn.com/v4/letter/y/59ef9b/32.png) [@Yorkshire\_Pudding](https://boards.straightdope.com/u/Yorkshire_Pudding)\ **Post date:** [March 12, 2020, 1:03am UTC](https://boards.straightdope.com/t/im-making-a-pizza/849065/11 "2020-03-12T01:03:05Z")
Anchovies _or_ pepperoni, for me. With what you’ve got going there, I’d also go sliced capsicum\*. Or sliced jalapeños, then spatter the baked pizza with green pesto and scatter with rocket\*\*. \*bell peppers \*\*arugula I never quite know what food language to speak…