The orginal owner states they did NOT make the dough in house but was made by a local baker who would NOT devulge the recipe.
I don't think that is accurate. Your hearsay quote is not from the "original owner" nor is it from the alleged "local baker" who did the alleged "refusal" to divulge. It is hearsay -- third party recitals claiming someone else said something but who weren't there to know -- and the last important statement is ignored in my estimation:
Although it's possible (in the light of claims that there was not) that the Star dough contains no semolina, the owner at the time was fairly certain that it did.
To me an owner of a successful business is most often a remarkable individual. I don't disbelieve some writer somewhere along the way might add that into the story, but I find the contrary story incredible. I would say, like one current political candidate, . . . "you're fired!" to the dough maker if he (or she) told me that they weren't going to tell me the formulation. Is that claim more probable or less probable?
It's clear that the Star Tavern owner had the dough mixed together elsewhere (not uncommon at some places), BUT the owner of the tavern surely should have a say so, or knowledge of, the components of that dough, one would normally think. The retiree in this story says he was told the recipe by the owner included semolina. And someone now says . . . no it doesn't. Who to believe? Somehow, . . . someway, I like the story and choose, voluntarily, to believe the story of the old man who so loved this style pizza so much (coupled a little bit with my semolina experience).
Here if we are to believe that the dough maker can keep the formulation absolutely secret, then the dough maker has cart blanc right to do anything they want without approval "from the boss," I have to say that I find that version of the story to just not be believable.
I knew some taverns in my day that made some great bar style pizzas and their kitchens weren't set up so well and they had outside people make up their dough or their sauce, salad dressing, or what-not. But to my knowledge, the formulations were to the bar owner's specifications. If the dough maker had an idea or thought about modifying the formulation, he or she would clear or discuss it with the owner first and get mutual agreement. But to keep it secret? Nonsense IMHO.
As written by the son of the retiree who so loved his Star Tavern pizza, "although it is possible (in the light of some claims) that the Star Tavern dough contains no semolina, the owner at the time was certain that it did." Repeat . . . "was certain that it did!"
One commentator on the thread referenced above wrote: "I made the dough as directed (with semolina) and it was a big success. The rigid crust made every bite thin and crunchy, light and delicious."
While much of what we all say is somewhat hearsay, can we do some side-by side comparisons and determine for ourselves? One pizza with . . . and one without? I'm betting on those with semolina as the winner, but either way, we all will be a winner with some great tasting pizzas.
--BTB
