Re: tradition. now pizza

there are two parts to a pizza--the crust and the stuff piled on top of the crust.

i believe that the best crust is thin, almost like a cracker, and some what crisp. no double-cheese doughy bisquick crusts.

it has a thin coating of olive oil and then some kind of tomato-basil-garlic sauce that has been applied with a paint brush, not a ladle.

on top of the sauce any number of things may be heaped. but they have to be quality goods. the sausage is not jimmy dean's, the ham is not hormel's, the cheese is not kraft's, the olives are not lye cured.


At 11:50 AM 12/13/02 -0700, you wrote:
For those of us who never had one of those good pizzas, please tell us what was different about them. Margaret L

Peggy - Now you're really making me sick for the "old" days. I haven't had a
good pizza since I moved to the west coast. I did make a couple of trips
back to NJ. I guess it was mainly for the food. My grandma passed on. But
there was a great pizza house in Garfield. I'm 100% Sicilian.

Tony <><

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