Yesterday I was doing some searching with Google on French pizza sites, and confirmed what I had known for years. Privately owned pizza joints in Montreal Canada use SEVEN UP or Sprite in their dough. From what I read, this adds a lot to the dough, in terms of getting it to very rapidly rise in the oven, I guess in effect a little bit of a booster of sorts.
As for the sauce, cinnamon is a secret ingredient that is used in the sauce. Just enough to give it a certain taste, but not enough where a client would
know it's cinnamon in the sauce.
Now, I've been making pizza for a good 15 years. I've baked my dough in different ovens, and have varied my recipe and it always basically tastes the same.
What the heck do these guys in pizza joints do to make their pizza dough totally different than what I do at home ?
It's NOT the oven, I'm sure. I'm positive if I took home a ball of dough from my local pizza joint, and baked it, it would taste just like the pizza they
did at their store.
So let's eliminate the oven.
Then there is the flour..... well, I read some posts many months ago, and went to my local Bulk Barn and bought several different flours,
and guess what - all were a disappointment... I really did not find any real taste difference. I just have never ever been able to replicae the
taste of a real pizza parlour dough.
How do these guys do it ? is it something magical ? ... is there some ingredient they add that we don't at home ?
Do they use lard instead of veg. oil ?
do they add butter ?
I am at a loss. I have friends who come over and say my pizza is super, but some of them agree it doesn't have that "pizzaria taste"
Well, what the heck is it ? .... oh and it's not the way they mix the dough, I tried several of the ways that friends here have suggested and that
just ain't it. I with I could see if the pizza you taste in the States is like we have here in Canada.... I'm pretty darn sure, the local privately own pizzera in NY or other cities is pretty much the same in taste as it is here.
I just refuse to believe that the dough they make in a pizzera is just :
I just can't believe it, because this is what I use, and I never have made a pizza that tastes exactly like a pizzera.
Ah geez..... I just with there was somebody here that actually worked in a pizzera. Now that would be awesome !