yeah,he liked the taste of my dough ,tomatoes and cheese,just not they way I stretched the dough,but he said that is a typical problem for most places he goes to,but it was a lesson in humility and you learn from it and can only get better.
In the end,is it a visual certification contest more than anything? What do your customers say about the taste of all your pies so far?That should tell you something.
I thought you were already doing a great job,I'm a Big fan of your work,yet, according to him,you were doing it all wrong,like so many places, because of the way the dough got stretched?
How is the taste of your pies gonna change/improve by the way you stretch the dough to size for your customers?