Reading from news:rec.food.cooking,
Andy > posted:

> On a visit to NYC we tried Jon's Pizza (famous, according to research)
> in the lower east side.
>
> It WAS thin crust, but about the most tasteless pizza I ever had.
> Combined with a $7 pitcher of beer! Between the pizza and beer I felt
> gypped! (sp?)

I think the lack of salt in any crust recipe can make otherwise good
toppings taste bland. In a recipe I use that calls for 2.5 cups of flour,
I put a full teaspoon or teaspoon and a half of salt. Hamburger meat gets
salted, too. It might raise the sodium level to that of chain pizza
parlors, but to me, it just tastes better with salt cooked into the
toppings and crust, but I don't like bland pizza that's been salted after
baking. Heh.

Speaking of all this, I'd like to find some Kitchen Aid attachment, or
some other contraption, that will make beef topping in the characteristic
"meat pellets". It's not that I think the fast food pizza joints have it
all figured out, but I like the idea of making the same mixture I use for
meatballs (or meatloaf, since my meatloaf is just a giant meatball made
into a loaf) and then run it through some kind of contraption that will
form small, uniformly-sized meat pellets.

Damaeus