Claims about UPN being soupy go pretty far back- that's disappointing that he hasn't worked that out. It's really not that hard to properly drain mozzarella. He's also gotten some flack for salt. How were the levels of salt?
Thanks Scott. It was very wet although his crust was pretty thick up to the center of the pie so it did not become a soggy mess. The thickness, however, was also not a good thing for me since I expected a much thinner base.
My wife did not enjoy the pizza because it was very bland for her taste. It didn't sing in your mouth so there was no urge to take another bite although I still finished it for her.
When I tasted the sauce by itself, it seemed unseasoned to me or very little salt was used so it did not have a balanced flavor, IMO. I understand that some people prefer the clean flavor from the tomato but I prefer the sauce seasoned with a little bit of salt.
Excellent review Marlon. I remember seeing his dough balls and thinking they were nearing 300 grams, maybe even over. That would explain the massive rims. Although the crumb looks really nice, I can see where it would become bready after a few bites.
Thanks John. One thing I noticed was the pizza was very heavy on my stomach after I finished my pie. When he was taking the dough balls out of the tray, it definitely looked big and I would think the weight would be around 290 grams or even a bit more. He only had 5 dough balls in the standard 18x26" tray and they looked pretty big in there.