Anchovies on pizza - when to add?
- tiffeecanoe Aug 16, 2013 10:48 AM
I love anchovies on my pizza. However, I prefer that they be placed on after the pizza is cooked. I do not like the dry texture when placed on pizza before cooking.
When is the typical time to add anchovies to pizza? Before cooking or after? I tend to order anchovies on the side because I'm often unsure how it's done in most pizzerias.
What do you know about this? Is it just common to place them on before? Thanks.
NOT a fan of little hairy fishes, so say time to add is NEVER!?! Slikes them, so we got anchovies on half a pie one time. The extremely fishy taste took over the whole pizza... NOT enjoyable.
BUT have theory on anchovies and their FISHY reputation. Was gonna make Marianne Esposito's muffaletta sandwich... she's on a PBS cooking show. She made an olive spread in food processor... green olives, black lives, onions, marinated artichoke hearts, garlic, olive oil. She INSISTED it needed anchovies and chided tv watchers by saying something like... stop making those faces!! Think olive mix called for something like 6+ anchovie filets... and I was skeptical, to say the least. Went ahead and bought a small can and dropped ONE in... then tasted. Then 2, 3, 4, maybe 5.. with no nasty, fishy flavor. There are a LOT of anchovies, even in smallest can, so stashed rest in a tightly sealed food storage container. By the NEXT DAY... "OOOH that smell, can't ya smell that smell, the smell of death surrounds ya!"... Skynard, right?? My conclusion was... you have to use them ALL up as soon as can is opened?!?
On the occasions I want anchovies on a pizza, I order without. Then put my own salt-cured anchovies on after it is served. Yes, pizzarias will put them on before cooking, and this is inevitably disastrous (for my taste), the heat intensifying the flavor too much. And the quality of the canned anchovies is never up to my standard.
I've always had them with the anchovies placed on prior to going into the oven. As to the end result, it depends on the quality of the anchovy. Better restaurants use better ancoives and they result in a better pizza. If all you have had is chain restaurant pizza's, then it doesn't really matter, it will be a poor end result.