Correct.....asking people how to make a better tomato sauce, is after a few basic facts, mostly opinion. Getting a better spring is technique based in facts.
Youre last sentance......have a great book The Villiage Baker....by Joe Ortiz......(I think).
Well, thanks again. I tell you when you are in a professional relationship and your significant others are ONLY interested in keeping the process as SIMPLE as you can, with simple being the ONLY concern.....at the COST of quality.......its FRUSTRATING as hell. I UNDERSTAND simple, but NOT simple for simple sake. FOr example. We grate our own 50lb wheel of Pecorino Romano. Now, I, for one, would think that you would do this so that the cheeze is fresh, fluffy, softer, a bit clumpier, a tad more moisture,,,,RIght?? Well, my significant other tells our help to grate the chesee and then spread it out on sheet pans in order to dry it out.........DRY IT OUT!?!?!?! Why?? Because when the cheese is like DUST, its easier to spread on a pizza evenly. ANd beleive me, its like DUST. So you take a beautiful, moist, sheep milk tasting cheese and DRY it out so it has diminished flavor JUST so you can spread it out more evenly.
THAT is simple a small small small example of how MANY things I want to change, things that MAY require more work, but that would make a hell of a better pizza. I admit, I have learned the importance of SIMPLE. BUT, I think MY stance on simple is: MAKE THE MOST DELICIOUS PIZZA AS SIMPLE AS YOU CAN. Not, like now where its simply MAKE IT SIMPLY AS YOU CAN.
I try and get the point across, but to no avail.....NO customer EVER leaves your restaurant and says to others....Boy, that was the simplest made pizza I've EVER had!!! You should see how organized they are!!!.