I did try to purchase this ultra-thin product and talked to many sales representatives before about their product. I also email ultra-thin, in an attempt to find someone in my area that handled this product. This was before I opened my pizza stand. I had thought along the lines of offering this ultra-thin pizza along with a NY Style pizza. I didnít have any dough formula at the time. This was at the end of February 2009. I saw how easily they baked the pies.. The dough was already defrosted and just looked limp. The taste of these Ultra-thin crusts were great. They almost melted in your mouth. Plenty of other people at the Restaurant Show also were commenting on how good they were. I tried Sysco Foods in Harrisburg and the sales rep even said they had the product. I went there and thought I had purchased three cases of this product. When I got home, I found out they were only par-baked crusts that were thicker. They werenít even Ultra-Thin crusts. After I tried a few crusts out, I then gave the rest to a homeless shelter in Lancaster. They sure werenít good, in my opinion. I then tried to purchase the ultra-thin crusts from Philadelphia and gave up when they told me I needed a 500.00 minimum order. I know that I always do things backward, but eventually things do work out.
I can see that your idea is good to call them and ask all the information you told me. Maybe I can get some information about the crusts from them this time instead of worrying about purchasing their products. I also will do some research at the nutritional data website. Thanks for providing that and the instructions for finding more information.
I made a test batch today, but surely donít know what I am doing. I will just see how this test batch works out in the crust taste. I canít decide if I want to parbake it or not, but probably will. When I made the Bittman cracker style, the crust even rose without yeast while par-baking. Since I made a high hydration and high oil formula, it should be interesting to see how this crust turns out.
Thanks for your help,
I have no idea what their pizza tastes like at Marioís. I do see that they are thin. I have never been to Marioís before. I think, but donít know that I am looking to recreate the Ultra-Thins that I tasted at the NY Restaurant Show and Pizza Expo. With each pizza as you know, there can be many different varieties of taste in the crust by using different ingredients and formulas.
Who knows if I will ever be able to create this kind of Ultra-Thin Crust taste, but I am willing to give it a try.
Thanks for your help,