this post was submitted on 15 Dec 2023
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Why thankfully?
I’m guessing because the crust can be delicious on its own when the pizza is made by someone who knows their shit. Or, just drop a bit of olive oil on that fucker, no extra stuff needed.
Of course it’s a matter of taste. The more dipping sauces and strong, complex flavors you use, the more you need them. There’s nothing bad about it, but it is pretty cool to be able to appreciate simple tastes, as getting those right is way harder when cooking.
Honestly my first thought was a big fat crust being dipped in ranch and somehow this felt disgusting (but to each their own).
There's a certain type of pizza crust that is amazing with ranch. It's kind of spongy with a bit of the pizza sauce still left.
Is my American showing?
Yes, it is