Connies?
I have the same association with Anchovies. fish don't belong on a pizza, or a plate for that matter.
Im going to have to disagree with that, finely ground anchovies are amazing on a Supreme Pizza, they just add a nice additional salty flavour. 
A world without anchovies would be a sad and significantly less interesting place.
Indeed, it would! Tasty little things they are! 
Hmmmm......... so does salt
I was going to say the same thing!
Calling anchovies the same as salt is like drinking soda water and calling it just like champagne, because they both have bubbles... 
If you just want salty, yup, use salt. Anchovies /= salt.
Anchovies do bring some salty/sea flavor, but also bring umami/savory flavor that (if you like it, of course) is just plain awesome. Just like too much salt, too much anchovies can ruin a dish, and anchovies don't belong in every dish. But done right, yummmmm. My wife is an anchovie artist, and when she uses them in a dish they just bring it to a higher level.
Confession: Anchovie fan-boy here. 
It sure sounds like you guys eat very well at your place!
Have you ever spent 18 hours in a locomotive cab with a guy with a seemingly endless supply of anchovies? Nah, I’ll stick with pineapple on pizza.
Oh, Vienna sausage. Don’t get me started on those. I swear that’s all the guy ate was anchovies and Vienna sausages.
Wait...you're saying he just ate a quantity of anchovies straight...like sardines? That is an anchovy level-up (or I'm sure you'd say down) that is far beyond anything I've done yet. And I agree about vienna sausages...still remember the first time I tried canned vienna sausauges as a kid, expecting it to be kind of like a small hot dog. But no, ewwww!!
We do pretty well...really my wife is the chef. I'm a good recipe follower, and do some nice baking and jams, etc., but she can whip up meal from nothing that ends up tasting like she was planning it all day. I got lucky. 
The one I use has a 3-day minimum.
The ensuing anal leakage would be my biggest concern.
1/4" is too thick. LOL.
I actually like a mix of Mozzarella, a little Provolone, and a finish of Parmigiano Reggiano.
Tap of the parm, but prov is dry and sour and tends not to be as good with tomatoes in my opinion. When I worked in pizza places in NJ growing up, was always 50/50 or 60/40 skim/whole mix.... Gotta be careful with the whole as it can make it a bit greasier
I totally bet that conversation really happened.
