On 8/6/2017 6:50 PM, cshenk wrote:
> Sqwertz wrote in rec.food.cooking:
>
>> On Sun, 06 Aug 2017 17:12:22 -0600, U.S. Janet B. wrote:
>>
>>> On Sun, 6 Aug 2017 17:26:04 -0500, Sqwertz >
>>> wrote:
>>>
>>>> Pizza: Sausage, pepperoni, muffaletta-giardinera mix, and roasted
>>>> red pepper coulis pizza with San Marzano tomato sauce, mozzarella,
>>>> provolone, and pecorino Romano on a NY-style Caputo flour crust.
>>>>
>>>> https://www.flickr.com/photos/sqwert.../photostream/l
>>>> ightbox/
>>>>
>>>> The red pepper spread and home made muffaletta giardinera:
>>>>
>>>> https://www.flickr.com/photos/sqwert.../photostream/l
>>>> ightbox/
>>> I like the looks of that pizza.
>> Thanks. It's a little too "homogenized" looking (the toppings are
>> small and mixed together), but the taste is spot on. Maybe used a
>> little too much cheese - it was a little rich. 2 pieces (1/3rd) is
>> all a normal person should need.
>>
>> A pet peeve of mine when ordering pizza from restaurants is that the
>> toppings aren't spread out evenly, and often gravitate towards the
>> center (they call that style "center loaded" in the industry). But
>> not a my house!
>>
>> -sw
> LOL, never had name for that but mine tend to it a bit. I suspect too
> much sause is the cause?
>
No , the cause is piling everything in the middle of the pie . I was
a Pizza Slut manager for a while ... when I make pizza at home I try to
spread all the toppings around the edges . The problem with center
loading is that the dough in the middle doesn't get fully cooked .
Doughy pizza sucks . My pizza passes the wife's "cold pizza for
breakfast" test . Highest accolade I can think of . ( married 44 years
on the 16th) If it sucks she tells me ...

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