On Wednesday, December 2, 2020 at 8:50:37 AM UTC-5, Sheldon wrote:
> On Tue, 1 Dec 2020 20:40:16 -0600, Sqwertz >
> wrote:
> >On Tue, 1 Dec 2020 15:21:50 -0800 (PST), Bryan Simmons wrote:
> >
> >> On Tuesday, December 1, 2020 at 4:12:58 PM UTC-6, Snag wrote:
> >>> On 12/1/2020 3:32 PM, Dave Smith wrote:
> >>>> On 2020-12-01 3:56 p.m., Snag wrote:
> >>>>> On 11/30/2020 5:54 PM, wrote:
> >>>>
> >>>>>> Yes, Pizza Hut has fallen pretty low. The last time I ate there was
> >>>>>> about
> >>>>>> two years ago and it was a sad offering.
> >>>>>>
> >>>>>
> >>>>> I worked for them (delivery manager) many years ago , and that
> >>>>> ain't how I was taught to make a pizza . I haven't had a Pizza Slut
> >>>>> pie in a long time , they have sunk pretty low - problem is that the
> >>>>> rest have too . The only pizza I'll willingly eat these days besides
> >>>>> my own is from Tommy's Famous . Sean make the best pie I've ever had ,
> >>>>> it's better than mine and mine's pretty damn good .
> >>>>
> >>>> I was never really big on pizza and was never impressed with any from
> >>>> the chains. There are a couple independent pizzerias in town that make
> >>>> good pizza. It is interesting that a lot of people love one and not the
> >>>> other and a lot of people have opposite preferences.
> >>>>
> >>>>
> >>> It's all in the sauce , man . The sauce is the conductor for the
> >>> entire pie , the toppings are the instruments . Some like a heavy bass
> >>> note , some like piccolos and flutes ... we like a balanced medley of
> >>> flavors .
> >>>
> >> The best pizzarias use Stanislaus or Escalon brand sauces. Crust is
> >> easy,
> >
> >You both are crazy if you think sauce is more important than crust.
> >The most common sauce is simply pure crushed tomatoes. The crust,
> >OTOH, takes a lot to get right. That's why so places invest in fancy
> >ovens - not sauce.
> Pizza sauce is seasoned crushed tomatoes, NOT cooked or it will
> caramelize in hot pizza ovens.
> >And most places don't use full fat motz, it's almost always part
> >skim.
> >
> >-sw
> Today most use that fake mozz, name escapes me right now but it's not
> a dairy product... primarilly vegetable oil... like Gilbani string
> cheese.

C'mon you're supposed to be from NY !! New Yorkers like to carry on about the kind of olive oil that goes in the dough, whether its fermented a little or not and the fennel in the sauce. I didn't know that there was any big deal about cheese, there.