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Message: <blockquote data-quote="Guest&nbsp; 85555" data-source="post: 8541342">I think mostly people like to bust chops over differences in taste around pizza (because there are so many kinds and so many toppings)I used to deliver pizza for years. One thing I learned, just from the aroma of different orders, was the importance of aromatics. Some orders just smelled better than others, and they were often topping combinations I would need have thought to try. The other thing was if a style of pizza wasn't for me (for example I always preferred Italian thin crust to what we call Greek pizza in Boston). But then I worked in a bunch of greek places and saw the guys putting feta, red onion and fresh tomato on the pizza after it was cooked (and they were delicious that way when I tried it). I will say though, the one order I got that I just couldn't fathom: cod pizza. Not only is it a topping I wouldn't really want to mix in on pizza (I like cod but cod and cheese feels off), but virtually every place I worked at, that used cod as a topping, always used the cod for pizza that was starting to get that ammonia smell (so the pizzas always smelled pretty terrible IMO). I would say go with anchovies, or shrimp. But avoid cod.</blockquote>