Posted on 02/18/2014 5:25:33 PM PST by lowbridge
Supreme Court Justice Antonin Scalia struck down Chicago-style deep dish, ruling that the overflowing mess of sauce and cheese can’t be considered pizza.
The conservative stalwart, speaking at the Union League Club of Chicago’s 126th annual George Washington’s Birthday celebration, said he enjoys Second City pie.
But in his supreme opinion, it “shouldn’t be called pizza.”
The bizarre deep-dish offering calls for vats of tomato sauce to be poured over cheese, before it’s then baked into a boiling monstrosity.
(Excerpt) Read more at nypost.com ...
Have to agree with Scalia and Stewart....thin crust is the way to go. My wife likes the doughy, tasteless, thick crust kind, but each to their own. That Chicago deep dish in the picture looks dreadful. Incidentally, the few times I’ve eaten pizza in the Chicago area, I had thin crust from an Italian restaurant...and it was delicious.
If you put anchovies on a pie, the pie will be overwhelmed by fishy salty goodness, every bite will taste like anchovies no matter what else is on there. Half anchovy doesn’t work too well. So the thing to do is get a regular pie and get a separate small pie with anchovies for those that don’t want the other ingredients to also taste like anchovy.
Freegards
I’m 64, and in my entire life I’ve never known anyone who ordered or ate anchovies. Yet numerous tv and movies have people ordering pizza with anchovies. What part of the country orders little fish on their pizza?
I’m kinda partial to Papa Murphy’s 5-meat stuffed crust pizza.
We use them for bait. ;^)
I’ve had both and wouldn’t turn my nose up at either.
Thin crust, NY style, dough sits overnight...
Pizza sauce is made separately from spaghetti sauce.
No white cheddar, just mozzarella.
It is a love thing. (sniff)
BLASPHEMY!!
Anchovies = FISH ON PIZZA.
NO ONE in their right mind puts salty fish on pizza.
Anchovy, garlic and Italian sausage.
If you're anywhere in the Southwest Suburbs of Chicago -- there is NOTHING better than Beggars Pizza.
They lay it on THICK!
If you ever go to a genuine Italian place and have a great sauce, the secret is Anchovies.
I like Italians Sausage,
It doesn’t like me.
About the only thing that gives me heartburn.
But that sounds good enough I might just get a roll of Tums and take the hit
AMAZING PIZZA!!!
Just give me some Stromboli with Mozzarella or a Calzone with Ricotta, and to heck with the pizza wars.
Yup, anchovies lend tremendous depth to red sauce/marinara. As far as pizza, maybe it’s a northern US thing/Italian thing. Even up there I think it’s pretty rare, though. I never ordered it from a chain pizza joint, I’m surprised they even sell it. Although I do think the chain brands have gotten a little better in the last decade or so.
Freegards
The Budweiser and PBR part of it.
I never had Mexican or Chinese food that didn’t come out of a can or a box until my late teens.
Had to drive to the Big Cee-ty 30 miles away for that treat
Anchovy, Kalamata olives, and capers. Classic Naples-style pizza.
But the big net? It take-a me a long time to build, and cost-a you a lotta money!
Pictured below, fairly typical lampara from the 1920's. Shown is an Italian-style "square" or bunt. Jap style nets (which can fish a bit deeper) cost extra.
But I know how (basically).
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