Re: anchovies. For pizza I like to use salted anchovies which I desalt in white wine or water. Done this way, they taste very good and not at all as strong or salt as tinned anchovies.
I think this was part of some recipe, I can imagine that this is the proper way of using anchovies in Italian pizza. Of course you may often get pizza with tinned anchovies, as that is easier and cheaper.
It’s a law in the sense that it’s a law in the U.S. that you don’t order filet mignon then put ketchup on it.
That’s actually not an unusual technique. It develops flavor and quite a lot of pizza places do it. I let my dough ferment for up to 5 days in the fridge. (In fact, I’m just about to start a batch now for pizza for next week.)
Probably because, at least in the US, pizza is almost never eaten with a knife and fork (unless you’re at an Italian-style pizza joint where they may very well have egg as a topping on the menu. And even there, most people I see eat with their hands.) There is one place I know here that does (Chicago) thin-crust/tavern-style pizza and does an egg pizza – but they cook their eggs hard in the deck ovens, so you can eat it with your hands. With some diced up pepperoni, it’s kind of like a bacon & egg pizza, but it’s not my favorite.
The beauty of an egg on pizza is the runny yoke creating a second sauce over the toppings. You can still eat it with your hands; you just need to pop the yolk and smear it over your slice first (which admittedly some might want to do with a utensil).
Amusingly all of the things mentioned (and I agree with their view in pop culture) are things I really like as I’ve grown older. I tend to order anchovies on my pizza at the local pizza joint and people just kind of look at me weird I think.
They actually cook it by cracking a raw egg onto the pizza before it goes into the oven, but I agree, it’s very nice (frequently comes with spinach and is known as a fiorentina).
I always eat the anchovies out of my wife’s salads. They’re delicious. I also enjoy liver, and I cook Brussels sprouts at home (and feed them to my kids!) on the regular.
That’s what I originally thought and hoped it would be, hence my disappointment, but understanding, as to why they may have wanted to cook it “all the way.”
Yes, that’s what I thought. Because it cooks with the other toppings it melds in with them a bit and blends.
Damn, when can we start traveling again… I love Italy…
I just threw up a little in the back of my throat… 
A piece of torn-off crust works just fine! 
Plenty of places in Italy serve smaller squares of pizza, but they come like that.
Ham, artichokes, mushrooms, and olives, to represent the four seasons.
Almost every time I went to a restaurant when I was there in '01 and '03. Definitely my favourite pizza!
As one of my European cookbooks says, fingers are for picnickers and Americans.
I had one in France. Once was enough.
I saw several places in La Maddalena and Palau that did, but they may have been influenced by all the American sailors.
Do nuts ever show up on Italian pizza? Our homemade pizza usually has feta, walnuts, and pickled onions, with kalamata olives on my slices–it seems like about half of these things might show up in Italy.
Why? …
Eggs on pizza? With runny yolk?
Mind you i dont like eggs on burgers either.
I don’t care for runny yolks AT ALL! Slimy, yucky, never the same temperature as the rest of the egg. Yeccch! 
Runny yolk are only Ok to me with steak and eggs where i can sop up the steak juices mixed with yolk with toast. Otherwise, no thanks.
But you know, whatever floats your boat. Nothing wrong with eggs on pizza or burgers, or runny yolks, or even pineapple on pizza. Just not for me.
OH man I never allow a solid yolk in my house. For me a yolk should be just barely warm.