Houston food writer Robb Walsh posted a thoughtful meditation a couple weeks ago on ranch dressing and its application in pizza-related situations.
This was in reaction to a Houston pizzeria, Romano's, that banned the stuff outright from its premises (see photo, above).
As anyone not on the East Coast knows, people have been dipping their pizza in the stuff for some time now. After taking us through the dressing's origins and making a spirited defense of it, Walsh decides to take the dip:
Personally, I have come to prefer ranch dressing over ketchup as a dip for onion rings. I had never dipped pizza in ranch dressing before I read the sign in Romano’s. But once it became the forbidden fruit, I found it irresistible. A search of my fridge during the writing of this article turned up a foil-wrapped slice of leftover pepperoni, Canadian bacon, black olive and green pepper pizza and a bottle of Whole Foods Organic Ranch Dressing.
So I did a taste test. And I concluded that the flavor was very similar to a slice of pizza that got some salad dressing on it. To Frank and Vinny, Ed Levine, Brendan I. Koerner, and all those who find the combo potentially lethal or otherwise abhorrent, I say: “Don’t have a cow, man.”
Here's my experience with the stuff: In college, the cheapo take-out-or-delivery-only place used to include a little cup of it with its pies. But we'd use it primarily to dip the end crusts, or "pizza bones," as they were almost inedible without some sort of condiment. I've since discontinued the practice, largely because the quality of pizza I have access to now has edible end-crusts.
What about you? Are you pro- or anti-ranch?
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