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, and provolone/full fat mozzarella cheeses are pretty standard,
but when I started using Stanislaus Full Red, my pizza improved
dramatically. Escalon has fans who insist that it is even better than
Stanislaus. Both are made from the highest grade tomatoes, and are
carefully processed.

You are correct. It really is, "all in the sauce."
>
> --
> Snag
> Illegitimi non
> carborundum

--Bryan

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.

And most places don't use full fat motz, it's almost always part
skim.

-sw

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.

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

On Wednesday, December 2, 2020 at 7:50:37 AM UTC-6, 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.

Crushed tomatoes are exactly what it's about. Just because they're
canned, doesn't mean they're all similar in quality.

https://beta.stanislaus.com/products...ity/max_flavor

> 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.

I'm sure that Domino's and Pizza Hut do, and in StL, it's even worse
because a lot of places here use process cheese. This place spells it
out up front.
http://www.lapizzamenu.com/
> >
> >-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.

No, very few people use that fake cheese. You just blow out your ass. You
have no ****ing idea what other people do.

--Bryan

wrote:

> On Wednesday, December 2, 2020 at 7:50:37 AM UTC-6, 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.
> Crushed tomatoes are exactly what it's about. Just because they're
> canned, doesn't mean they're all similar in quality.
>
> https://beta.stanislaus.com/products...ity/max_flavor
> > 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.
> I'm sure that Domino's and Pizza Hut do, and in StL, it's even worse
> because a lot of places here use process cheese. This place spells it
> out up front.
> http://www.lapizzamenu.com/
> > >
> > >-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.
> No, very few people use that fake cheese. You just blow out your ass. You
> have no ****ing idea what other people do.
>


Aren't you the one who buys Provel "cheese" by the kilo - load?

Details
Shredded pasteurized process cheddar, Swiss and provolone cheese. Authentic. The St. Louis pizza cheese and salad topping. Authentic. Great salad topper. Makes 2 - 12 inch pizzas.

Ingredients
Cultured Pasteurized Milk And Part-skim Milk, Water, Salt, Sodium Phosphate, Milkfat, Contains Less Than 0.5% Of Lactic Acid, Sorbic Acid, (preservative), Enzymes, Smoke Flavor, With Powdered Cellulose Added To Prevent Caking.

GF
Gluten Free
EF
Egg Free
FF
Fish Free
PF
Peanut Free
SF
Shellfish Free
SF
Soy Free
TF
Treenut Free
WF
Wheat Free

On Wednesday, December 2, 2020 at 5:16:19 PM UTC-6, Bruce wrote:
> wrote:
>
> > On Wednesday, December 2, 2020 at 7:50:37 AM UTC-6, 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.
> > Crushed tomatoes are exactly what it's about. Just because they're
> > canned, doesn't mean they're all similar in quality.
> >
> > https://beta.stanislaus.com/products...ity/max_flavor
> > > 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.
> > I'm sure that Domino's and Pizza Hut do, and in StL, it's even worse
> > because a lot of places here use process cheese. This place spells it
> > out up front.
> > http://www.lapizzamenu.com/
> > > >
> > > >-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.
> > No, very few people use that fake cheese. You just blow out your ass. You
> > have no ****ing idea what other people do.
> >
> Aren't you the one who buys Provel "cheese" by the kilo - load?
>
I have never, and would never, buy Provel. The only way that I'll eat StL Style
pizza is if someone would otherwise be throwing it away. I hate wasting food,
and Provel isn't gross, just unappealing. Provel isn't fake, non-dairy cheese.
It's process cheese, like the American cheese they put on fast food
cheeseburgers like McDonald's or White Castle. I even put American cheese on
homemade, pan fried burgers, as my son likes it, but I'd never put process
cheese on a pizza.

--Bryan

On Wed, 2 Dec 2020 15:47:37 -0800 (PST), Bryan Simmons
> wrote:

>On Wednesday, December 2, 2020 at 5:16:19 PM UTC-6, Bruce wrote:
>> wrote:
>>
>> > On Wednesday, December 2, 2020 at 7:50:37 AM UTC-6, 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.
>> > Crushed tomatoes are exactly what it's about. Just because they're
>> > canned, doesn't mean they're all similar in quality.
>> >
>> > https://beta.stanislaus.com/products...ity/max_flavor
>> > > 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.
>> > I'm sure that Domino's and Pizza Hut do, and in StL, it's even worse
>> > because a lot of places here use process cheese. This place spells it
>> > out up front.
>> > http://www.lapizzamenu.com/
>> > > >
>> > > >-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.
>> > No, very few people use that fake cheese. You just blow out your ass. You
>> > have no ****ing idea what other people do.
>> >
>> Aren't you the one who buys Provel "cheese" by the kilo - load?
>>
>I have never, and would never, buy Provel. The only way that I'll eat StL Style
>pizza is if someone would otherwise be throwing it away. I hate wasting food,
>and Provel isn't gross, just unappealing. Provel isn't fake, non-dairy cheese.
>It's process cheese, like the American cheese they put on fast food
>cheeseburgers like McDonald's or White Castle. I even put American cheese on
>homemade, pan fried burgers, as my son likes it, but I'd never put process
>cheese on a pizza.
>
>--Bryan

Yes provel, disgusting fake cheese.

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.

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.
>
> And most places don't use full fat motz, it's almost always part
> skim.
>
> -sw

Steve, sorry but it really is in the sauce though the crust isn't
ignorable. Most commercial places dummy down the sauce now and add
sugar.

On Wed, 02 Dec 2020 18:55:16 -0600, cshenk wrote:

> Sqwertz wrote:
>
>> On Tue, 1 Dec 2020 15:21:50 -0800 (PST), Bryan Simmons wrote:
>
>> 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.
>>
>> And most places don't use full fat motz, it's almost always part
>> skim.
>
> Steve, sorry but it really is in the sauce though the crust isn't
> ignorable. Most commercial places dummy down the sauce now and add
> sugar.

Sorry, Carol and Bryan, but it's the crust. In a poll of 3000+
foodies, almost twice as many people (over 54%) said it was the
crust, followed by 29% the sauce.

https://slice.seriouseats.com/2013/1...-toppings.html

I win again! <snork> Y'all are free to try and dig up your own
surveys or create your own.

-sw

On 2020-12-03 12:55 a.m., Sqwertz wrote:
> On Wed, 02 Dec 2020 18:55:16 -0600, cshenk wrote:
>
>> Sqwertz wrote:
>>
>>> On Tue, 1 Dec 2020 15:21:50 -0800 (PST), Bryan Simmons wrote:
>>
>>> 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.
>>>
>>> And most places don't use full fat motz, it's almost always part
>>> skim.
>>
>> Steve, sorry but it really is in the sauce though the crust isn't
>> ignorable. Most commercial places dummy down the sauce now and add
>> sugar.
>
> Sorry, Carol and Bryan, but it's the crust. In a poll of 3000+
> foodies, almost twice as many people (over 54%) said it was the
> crust, followed by 29% the sauce.

Count me among those who are most concerned about the crust. The sauce
is just a condiment. The toppings are number two. Most pizzerias are
cheap with the toppings, which they charge a heck of a lot for. We have
been making pizzas regularly for the last few months and I add lots of
green pepper, red pepper, red onion, mushrooms, and a bit of hot pepper
and sliced fresh tomato. You can barely see the sauce. If I were t add
pepperoni it would be sliced thin but pretty well cover the pizza,
unlike the chain outlets where you get one or two pieces of pepperoni
per slice.



>
> https://slice.seriouseats.com/2013/1...-toppings.html
>
> I win again! <snork> Y'all are free to try and dig up your own
> surveys or create your own.
>
>
8.7% of facts posted on the internet are fabricated by the poster.

Dave Smith wrote:

> On 2020-12-03 12:55 a.m., Sqwertz wrote:
> > On Wed, 02 Dec 2020 18:55:16 -0600, cshenk wrote:
> >
> > > Sqwertz wrote:
> > >
> > > > On Tue, 1 Dec 2020 15:21:50 -0800 (PST), Bryan Simmons wrote:
> > >
> > > > 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.
> > > >
> > > > And most places don't use full fat motz, it's almost always part
> > > > skim.
> > >
> > > Steve, sorry but it really is in the sauce though the crust isn't
> > > ignorable. Most commercial places dummy down the sauce now and
> > > add sugar.
> >
> > Sorry, Carol and Bryan, but it's the crust. In a poll of 3000+
> > foodies, almost twice as many people (over 54%) said it was the
> > crust, followed by 29% the sauce.
>
> Count me among those who are most concerned about the crust. The
> sauce is just a condiment. The toppings are number two. Most
> pizzerias are cheap with the toppings, which they charge a heck of a
> lot for. We have been making pizzas regularly for the last few
> months and I add lots of green pepper, red pepper, red onion,
> mushrooms, and a bit of hot pepper and sliced fresh tomato. You can
> barely see the sauce. If I were t add pepperoni it would be sliced
> thin but pretty well cover the pizza, unlike the chain outlets where
> you get one or two pieces of pepperoni per slice.
>
>
>
> >
> >
https://slice.seriouseats.com/2013/1...-toppings.html
> >
> >I win again! <snork> Y'all are free to try and dig up your own
> > surveys or create your own.
> >
> >
> 8.7% of facts posted on the internet are fabricated by the poster.

What's your favorite Dough recipe you use?

I'm partial to this one:

1.5lb dough

1 c water
4 ts olive oil
2 3/4 c flour
1/4 c cornmeal
3/4 ts salt
1 ts yeast
3-4 ts various spices (matched to the pizza)

I add that all into the machine and put it in dough mode then when out,
shape to the pan (or pans, might make 2 smaller ones), rolling to thick
or thick at the mood of the time. Generally 2 thin or 1 thick there.
Roll them out a bit bigger and you can tuck bits of cheese and
seasonings along that then fold over and crimp down a bit with fingers
or fork for a nice crust edge.

On Thursday, December 3, 2020 at 7:37:17 PM UTC-5, cshenk wrote:
> Dave Smith wrote:
> > On 2020-12-03 12:55 a.m., Sqwertz wrote:
> > > On Wed, 02 Dec 2020 18:55:16 -0600, cshenk wrote:
> > >
> > > > Sqwertz wrote:
> > > >
> > > > > On Tue, 1 Dec 2020 15:21:50 -0800 (PST), Bryan Simmons wrote:
> > > >
> > > > > 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.
> > > > >
> > > > > And most places don't use full fat motz, it's almost always part
> > > > > skim.
> > > >
> > > > Steve, sorry but it really is in the sauce though the crust isn't
> > > > ignorable. Most commercial places dummy down the sauce now and
> > > > add sugar.
> > >
> > > Sorry, Carol and Bryan, but it's the crust. In a poll of 3000+
> > > foodies, almost twice as many people (over 54%) said it was the
> > > crust, followed by 29% the sauce.
> >
> > Count me among those who are most concerned about the crust. The
> > sauce is just a condiment. The toppings are number two. Most
> > pizzerias are cheap with the toppings, which they charge a heck of a
> > lot for. We have been making pizzas regularly for the last few
> > months and I add lots of green pepper, red pepper, red onion,
> > mushrooms, and a bit of hot pepper and sliced fresh tomato. You can
> > barely see the sauce. If I were t add pepperoni it would be sliced
> > thin but pretty well cover the pizza, unlike the chain outlets where
> > you get one or two pieces of pepperoni per slice.
> >
> >
> >
> > >
> > >
> https://slice.seriouseats.com/2013/1...-toppings.html
> > >
> > >I win again! <snork> Y'all are free to try and dig up your own
> > > surveys or create your own.
> > >
> > >
> > 8.7% of facts posted on the internet are fabricated by the poster.
>
> What's your favorite Dough recipe you use?
>
> I'm partial to this one:
>
> 1.5lb dough
>
> 1 c water
> 4 ts olive oil
> 2 3/4 c flour
> 1/4 c cornmeal
> 3/4 ts salt
> 1 ts yeast
> 3-4 ts various spices (matched to the pizza)
>
> I add that all into the machine and put it in dough mode then when out,
> shape to the pan (or pans, might make 2 smaller ones), rolling to thick
> or thick at the mood of the time. Generally 2 thin or 1 thick there.
> Roll them out a bit bigger and you can tuck bits of cheese and
> seasonings along that then fold over and crimp down a bit with fingers
> or fork for a nice crust edge.

Sorry. The cornmeal is a fail for me. Too gritty. I never use cornmeal in
anything.

Here's the recipe I use:

8 ounces water
1/2 teaspoon instant yeast
1-2 tablespoons extra-virgin olive oil
12.16 ounces flour
1 teaspoon salt

All ounces are by weight. Obviously 12.16 is a misguided conversion
from grams, and my kitchen scale doesn't have that much precision
anyway. I give it 12.1 or 12.2, wherever it happens to fall.

Mix and knead by hand. Ferment for 2 hours at room temperature,
divide into two balls, then 24 hours in the refrigerator. Shape as
desired.

Cindy Hamilton

Sqwertz wrote:

> On Wed, 02 Dec 2020 18:55:16 -0600, cshenk wrote:
>
> > Sqwertz wrote:
> >
> >> On Tue, 1 Dec 2020 15:21:50 -0800 (PST), Bryan Simmons wrote:
> >
> >> 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.
> >>
> >> And most places don't use full fat motz, it's almost always part
> >> skim.
> >
> > Steve, sorry but it really is in the sauce though the crust isn't
> > ignorable. Most commercial places dummy down the sauce now and add
> > sugar.
>
> Sorry, Carol and Bryan, but it's the crust. In a poll of 3000+
> foodies, almost twice as many people (over 54%) said it was the
> crust, followed by 29% the sauce.
>
>
https://slice.seriouseats.com/2013/1...-toppings.html
>
> I win again! <snork> Y'all are free to try and dig up your own
> surveys or create your own.
>
> -sw

Count me the 29% then but I know how to make a crust, so the difference
is the sauce.

On Thursday, December 3, 2020 at 2:16:17 PM UTC-10, cshenk wrote:
> Sqwertz wrote:
>
> > On Wed, 02 Dec 2020 18:55:16 -0600, cshenk wrote:
> >
> > > Sqwertz wrote:
> > >
> > >> On Tue, 1 Dec 2020 15:21:50 -0800 (PST), Bryan Simmons wrote:
> > >
> > >> 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.
> > >>
> > >> And most places don't use full fat motz, it's almost always part
> > >> skim.
> > >
> > > Steve, sorry but it really is in the sauce though the crust isn't
> > > ignorable. Most commercial places dummy down the sauce now and add
> > > sugar.
> >
> > Sorry, Carol and Bryan, but it's the crust. In a poll of 3000+
> > foodies, almost twice as many people (over 54%) said it was the
> > crust, followed by 29% the sauce.
> >
> >
> https://slice.seriouseats.com/2013/1...-toppings.html
> >
> > I win again! <snork> Y'all are free to try and dig up your own
> > surveys or create your own.
> >
> > -sw
>
> Count me the 29% then but I know how to make a crust, so the difference
> is the sauce.
As it goes, it all depends.
https://photos.app.goo.gl/rqRiU1baFUiGwoT9A

On 2020 Dec 3, , dsi1 wrote
(in >):

> As it goes, it all depends.
> https://photos.app.goo.gl/rqRiU1baFUiGwoT9A

Now that looks like a walnut, as opposed to pecan pie filling with little
marshmallows on a pizza crust. If I´m right, what´s not to like. If I´m
wrong, Ewwww!

On Thu, 03 Dec 2020 18:16:06 -0600, cshenk wrote:

> Sqwertz wrote:
>
>> Sorry, Carol and Bryan, but it's the crust. In a poll of 3000+
>> foodies, almost twice as many people (over 54%) said it was the
>> crust, followed by 29% the sauce.
>>
>>
> https://slice.seriouseats.com/2013/1...-toppings.html
>>
>> I win again! <snork> Y'all are free to try and dig up your own
>> surveys or create your own.
>
> Count me the 29% then but I know how to make a crust, so the difference
> is the sauce.

If your crust doesn't matter, then the crust you make sucks
rhinoceros dicks.

I, like the other 55% of people, am very concerned about a proper
crust. So I take care in making a GOOD crust.

My sauce is simply Red Gold crushed tomatoes and dried Italian
seasonings - sometimes garlic and red pepper, too.

-sw

On 12/4/2020 5:02 PM, Sqwertz wrote:
> I, like the other 55% of people, am very concerned about a proper
> crust. So I take care in making a GOOD crust.

I've got a good crust, not rocket science.

>
> My sauce is simply Red Gold crushed tomatoes and dried Italian
> seasonings - sometimes garlic and red pepper, too.

Mine (so far) is tomato sauce with garlic and a few dried italian
seasonings (not a blend). Still needs a little "something" though.