Have you ever noticed how many pizza books and pizza makers tell you that too many toppings will ruin a pizza? Seriously, how is that even possible? From a restaurant standpoint, fewer toppings means lower food cost. We can talk "balance" all we want, but high quality ingredients are expensive and restaurants are in business to make money. A good dough can stand up to heavy toppings. A good dough benefits from great toppings. They have a symbiotic relationship. It just goes to show you that some things are better made at home, at least, some of the time.
Years Past
January 26, 2005
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