So much potential if they could convince their local customers that less is more and more is perfect. Less cheese. A ton less. I get it. Anyone not from the northeast wants to feel like they’re getting value but if they use 25% of the cheese they use and cooked until it had a deep dark char around the edges and the undercarriage, this would be a great pie. The hardest thing to figure out is the crust. The right hydration, the right flour or blend for your water’s ph. 00, high protein bread flour or a blend of each? Luck or exhaustive trials and tribulations they nailed it. Chewy and had a great fermented flavor.
It’s not a bad pie. It just not good pizza to me but I know why. They got the talent. It’s just exactly what their customers probably want and no one can fault them for that.
