. the dough is pizza flour, yeast, salt, water. no sugar or oil. or starters. the tomatoes are straight sassone. crushed no salt nothing. he also told me they do use other distributers than sassone.
This sounds about right. Again, i've never been to patsy's or difaras, or grimaldis but i know how pizza joints run: on the cheap. This is not necesarily saying "bad". I know there are a very few pizza joints that spend money on tomatos and good cheese and time developing the dough for texture and flavor...but not many. They buy in bulk and whatevers the cheapest. Trumps hi gluten cheaper than balancer this week? trumps it is.
Not picking on one pizza place or being a naysayer, just relating my experience. Thats why after running a pizza shop for 3 yrs. i was making better pizza than people who were in the business for 30 yrs. How the hell does THAT happen? Because they're cheap bastards, thats how. If you ask them and they're honest, they will tell you. Sometimes its not their fault. Rent, overhead, labor costs, utilities can all cramp the %$# out of the food budget. I tried to be frugal as opposed to cheap. It was easier to spend time than money, so I spent time on the dough(i AM a baker so that wasn't a stretch) and time on the sauce(I started with Bonta but switched to stanislaus products, saporito and 7/11 to be exact.) I got cheap on the cheese. I bought the most expensive mozz and the cheapest mozz. All part skim. The cheapest got the nod....not that ANY cheese is cheap. I started paying $1.36/lb. Before i left, that same cheese was close to $2.00/lb. I never used grande because my purveyors couldn't distribute it.