I didn’t say I tasted it.
Dough is flour, water, salt and yeast. That’s it. It’s not culinary institute. Yeah like you could tell from a pic. Funny. I just had Ernie’s in New Haven and this was as good. My dough was NYT recipe pizza dough.
Ernie's just isn't all that good despite the cult like following. I went there twice and left very underwhelmed both times. I have several friends who make far better pizza at home. Yours looks very good from the photo.
Everyone's situation with making pizza is different. Oven, humidity, etc., I'm always surprised how big a difference the weather makes as I have to change things up every summer.
Thanks for the tip on the Alta cucina. Could those work well in Marinara?
LOL. Okaaaaay. I guess any monkey can dump four things in a bowl and get the same quality product as a pizza place recognized nationally as a top ten spot. My bad.
Some of the “nationally recognized top ten” spots are good and some are rep. and disappointing.
Yes, absolutely. They are plum tomatoes like the San Marzanos. Same type of tomato. Bianco di Napoli is the 1 lb version you can get off Amazon, Alta Cucina comes in 6 lb cans. Same pricing. Both are better than, for instance, Cento San Marzanos. We did a blind taste test with many people at my home. It wasn't even close. Im not saying California > than Italian San Marzanos. But I am saying they are much better than the San Marzanos available in the USA.
It's not "burnt". It's abeetz, noob.
Right, but it tastes burnt.
It’s sad now that the Sally’s conglomerate has been living off it’s name the past several years.
Make sure the dough you’re using has sufficient gluten, if not you could be eating 12 inch pancakes with tomatoe sauce on it.
Of course, I use flour with gluten. There are differences in cheeses too, I’m researching mozzarella, Italy had better mozz. Don’t like the fresh on pizza, I know some do.
You sound like you're from Arkansas.
I'm sure that bag of Sargento shredded really put it over the top. Married nicely with the Prego "homestyle".
I lived in Memphis right next door for a time and you wouldn’t recognize their speech in AK as English.
Dollops of fresh mozz work well in a super hot oven, on pizza margarita pies w/ fresh basil. New Haven style, not so much. Scamutz or Scamorza is the better and traditional mozz for New Haven style.
I still go there all the time. It's still excellent pizza. I even saw the old pizzamaker there when I went.
The original Sally’s yes, they have to with Modern, Pepe’s, and Zuppardis being close by, but in my experience so far at these satellite places up and down the East Coast the quality is iffy at best. I’ve had crappy pizza’s in Danbury Pepe’s, Stamford Sally’s, Ansonia Zupp’s, and the prices aren’t any less than what they charge now in New Haven. On a side note the Ansonia Zupp’s is closing down, I think because they can’t closely monitor how the quality compares to Union Ave. I will say that the Fairfield Pepe’s makes terrific pies, and that’s probably the oldest satellite one out there, opened for business almost 20 years ago, but that’s an exception not the rule. The other beef I have with New Haven pizza is the prices have risen in recent years at an unfair rate.
Zuppardi’s is not closing their Ansonia location - it is their satellite spot that was located in the The Hops Company brewery in Derby and it wasn’t for quality control. The Hops is changing its operation/mission.
