The Detroit style I had was at least 3 inches thick (7.62 cm) and just a saucy, doughy abortion.
If it was more toppings and less sauce, it would just be a Chicago style. Plus, they put sauce on top.
I see it in search results looking much better than any of the offerings I have seen IRL.
Biscuits & gravy really blew a European friend's mind. Then we had burgers for lunch and chicken-fried steak for dinner.
He said, "I'm so jealous of your food, it's all so good! I would be so fat if I moved here!"
He was from a town a couple hours out of Prague, I would think they had good food?
I made and delivered the pizza. I didn't own the place!
But, come on man, they didn't add anchovies 400 years ago because of their "refined palate" They did it because it was readily available and cheap.
But, let's not pretend a peasant from medieval Italy would prefer salty, dried minnows over a pepperoni.
If you like anchovies, that's fine. Put them on pizza if you want, I'm not the pizza-police.
Plus, I do like pepperoni. Greasy and spicy and delicious. Of course the chorizo style stuff is better, but I like that, too.
You must be some kind of high-browed sausage racist!
Yeah - biscuits and sausage gravy and chicken fried steak the size of a hubcap (again, with sausage gravy) are a couple of Southern staples. Easy to make, cheap and filling.
As for anchovies, I won't cover a pizza in them, but when I use them I mince them first - often add to a sauce or sprinkle on a pizza for that salty-umami hit. As for "delicacies" - there used to be laws in the US about how those with indentured servants or slaves couldn't feed them lobster more than once a day (or something like that) but had to feed them beef, chicken, pork, as well. They used to be so plentiful they'd walk up on the beach and be picked up and served as a "trash" or "poor" meal. What is or isn't a delicacy often depends upon how prevalent it is. Further to the anchovy thing - you mostly see them larger and fried up whole, served salted like french fries or something (had them in Venice that way), but the "small" ones do tend to be considered more of a delicacy and are used, typically, the way I do - to season.
Never said I didn't like chorizo - I do - but it isn't Italian, and the "pepperoni" prevalent in the US isn't really Italian or of very good quality. And, not a sausage racist (bigot would be a better word choice for your hyperbolic accusation, honestly

) I just happen to be very experienced in the world of charcuterie - I like most of it, but also know what goes better with what based on years of experience, and what is quality versus crap, and chain pizza restaurant pepperoni is crap.
A pepperoni story: the stuff used by the on-campus pizza place at my college was so cheap and greasy that when it cooked, it curled up into little cups on top of the pizza. For birthdays, we'd order a pizza from this place, and light the oil in the pepperoni cups like candles. It was cheap and available, so we ate it, but when I got older and was able to learn more about things, I got away from the awful stuff as much as I could.