Author Topic: Donatos smoked provolone cheese and lean pepperoni  (Read 2091 times)

0 Members and 1 Guest are viewing this topic.

Offline elsegundo

  • Registered User
  • Posts: 179
  • Location: Sacramento/El Segundo CA
  • Shakey's not stirrred
Donatos smoked provolone cheese and lean pepperoni
« on: December 22, 2007, 12:52:16 AM »
From Pizza Today Magazine the following:
For Columbus, Ohio-based Donatos Pizza, pepperoni pizza is a signature item prominently featured in the marketing and advertising materials for this 180-unit business. "Donatos originated the 'Edge to Edge' pizza, which doesn't have a rim of dough," says company spokesman Tom Santor. "As a result, we can put at least 100 pieces of pepperoni on each large 14-inch pepperoni pizza. The pepperoni goes on top of a layer of aged smoked provolone - we don't use mozzarella cheese - so it can cook properly and so the flavors blend well.

"Of all our pizzas, pepperoni is the most popular. Thanks to the proprietary formula for our pepperoni, which is about 25 percent leaner than most, the finished pizza has 'edge-to-edge' coverage without excessive oil. Based on how many pepperoni pizzas Donatos has sold since Jim Grote started the company 43 years ago, I'd say people have a love affair going with our pepperoni."

"Although all our pizzas are covered 'edge to edge'," Santor continues, "when pepperoni is part of a combo pizza, we try for a good balance of flavors. For example, we wouldn't use as much pepperoni on a large Classic Trio, with pepperoni, mushrooms and sausage. Instead, we take time and effort to get the right combination of ingredients, then apply all the toppings, which are scaled to one one-hundreth of a pound for consistent quality."

No mozzarella.

Hope this helps