Quote:
Originally Posted by retiredguy123
I agree. Piesanos ultra thin crust pizza is consistent and very good. My biggest problem with pizza places is that most of them add way too much cheese and they do not use a consistent recipe. Apparently, a lot of people who make pizza think that every customer wants extra cheese, the more the better. Not true. The cheese and sauce should be applied in measured amounts, according to the recipe.
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Er, no. The recipe for a good pizza is to shape, then toss the crust, lay it out on the pallet. The crust should be somewhere between 14-16". Dump a ladle of sauce in the middle and in a circular motion, use the bottom of the ladle to spiral the sauce out to around 1/2 inch from the edges. Then grab a palmful of cheese and sprinkle it over the sauce, repeat if you have small hands. Get a couple pinches of oregano, sprinkle that over it all. Then drizzle around a tablespoon of olive oil from a squirt bottle in a spiral over all of that. Slide the pie in the oven at 700°F for 7 minutes, until the crust edges bubble and start to char. That's a large cheese pizza.