Very good questions. They really got me to thinking about my seminar experience.
[i]WHAT REALLY SURPRISED ME:
[/i] What really surprised me was the true "academic nature" of pizza. Simply stated "What is a great pizza to some is average, or less, to others". What is a great mouth feel, or flavor, to many can be just average to many others. And with 30 +- students and 8 + pizza formulas that were made, cooked and eaten by the students; the academic nature of pizza truly hit home.WHAT I THOUGHT TO BE GOOD BUT WAS NOT
:[/u]I was a firm believer in "the more the better". Good suace - put more on. Good toppings - put more on. Wrong, wrong, wrong. "Less Is Best" - Flavors come through more distinctly. You can actually taste all flavors and you eliminate that combined and indescribeable flavor.
[i]WHAT I THOUGHT TO BE BAD BUT WAS NOT
:[/i]I thought a person could over experiment in their quest for new types of pizza. While I did believe in the occassional tweaking of the old reliable pizza formulas, I believed the quest for the "new and improved" pizza to be a waste of time. Again - WRONG! I was introduced to several pizzas that had come about through experimentation, that I had never had (or heard of) that were absolutely fantastic and would have been denied to the people if the inventor had the same outlook of limited experimentation that I originally had.TO SHARE WITH THE FORUM
: I have learned a very important point that I wish to pass on to all that read this forum. There is no failure in pizza making - just the continued striving for a better pizza. Do not hesitate to experiment. If there were never any experiments, not only would there not be any of the great pizza we enjoy today, there simply would be no pizza.
I have a few formulas I will be posting in the, hopefully not too distant future, that I hope all will enjoy as much as I have.