I'd still love to see someone work-up a real recipe for this place....growing up in Homewood, IL..it's my place of choice.
Having been traveling for work lately I've been to their Denver location and Burnsville-MN as well....both had the same taste, etc. Being a person who makes pizza, I found it very interesting to stand and watch them make the pies (which you can do at the MN location) A few things I noticed during my visit, having been years since I'd had their pizza..
-The dough is run very very thin
-The cheese is more than you would think, more than other such recipes call for on this site
-The sauce is just awesome. I bought some (you can buy it by the pint..for like $5). Has plenty of sugar, for sure. It's not the same as the Pastene..I know, cuz I bought a bunch of that..and it's plenty different taste. It's just puree with basil and sugar from what I can tell. Somebody figure this out!!
I tend to order their pie with extra sauce..and it's just awesome..
-I think they have some olive oil on the top..just a bit, I could be wrong though.
-They cook their pizza on a regular pizza pan, nothing special..no holes, etc
Scamorza question....being non-low moisture, wouldn't that make for a watery pie? (is there a low moisture version)