On Wed, 02 Dec 2020 08:50:30 -0500, Sheldon Martin 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.

Yet 99.99999992% of commercial, retail, and restaurant pizza sauces
are cooked with no problem with rampant caramelization.

> 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.

FOS again.

-sw