I hit reply and got this box to fill in, hope I'm answering the right way.
Michael: I'm using the dough and sauce recipe from enclopizza for his neo /NY style.
I really don't think it's a dough flavor that I'm looking for. now hang with me here for a moment,
it sort of reminds me of what Cambell's tomatoe soup smells like, yeah I tried it,,nope!!! way too sweet and the flavor
wasn't there. At this time I'm using Polly O mozz so far I hav'n't found the grande.
forgive me if i step on toes here, but I tend to think that it must be a common item, since I would think a pizzareia
owner watching his bottom line, would be using normal, common items, as to keep the cost down.
Being in Colorado, I don't have a subway but I can grab the bull by the horns and give that a try, lol
I really apreciate the replys, and hope to be able to contribute some day. I having been baking Sourdough breads
for 20 years now, but just now taken an interest in pizza building(always been interested in eating it!!)
Keep your pie in the sky n off the floor !