Reply to thread

Message: [QUOTE="upstater, post: 4898834, member: 153"] I started making pizza in my over at home about a year ago. I figured out how to make New Haven thin style crust, but could never get the sauce right. I deliberately avoided using sugar in my sauce all year because the pizza here in Buffalo, with the exception of 2 places, is heavy on sugar. It's really sickly sweet, which is why I don't eat it. I make about 4 trips to New Haven each year, we were there just last week, I went into Sally's and noticed for the first time that there's a pretty mild amount of sugar in the sauce. So, I made pizza last night and added a little bit of sugar. And there it was, I finally replicated a New Haven pizza. Also made a sliced potato, onion, pecorino, mozz, pizza with red pepper flakes, lemon and oilve oil to finish it. [/QUOTE]