http://anyportinastorm.proboards.com/thread/3160/mountains-winnipeg
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I live in Houston and while not a pizza mecca there is good pizza within a 20-30 drive from my place in all directions.
The first thing most do is dump âparmâ on them probably not approaching green can quality and itâs been sitting on the table for who knows how long.
Edit to ad I donât eat the green can stuff or the other.
I especially prefer fresh mozzarella for sauceless pizza. The moisture creates a sort of sauce for you.
My secret sauce recipe . One small can of Cento crushed tomatoes. Open and place in a bowl . Take one garlic clove . Puree with your knife . Add to the tomatoes . Add salt. I go by feel. 3 /4
To 1 tbsp. Tbsp of olive oil. Let sit 1 hour on counter top . Ready for use on your pizza .
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When you use a ârawâ sauce like this, do you ever feel like sometimes parts of the sauce are left uncooked. I love the time savings, but I apply raw sauce very sparingly because it sometimes tastes uncooked. I wonder if itâs just in my head.
Speaking of Cento, I also use their crushed tomatoes. Someone here or on CH recommended adding pureed anchovies. I didnât like it at first, but when I switched from Cento anchovies to another brand, I was happy with the results.
I make it so simple. I like the freshness adding
2 tbsp to the pizza
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Tomato sauce (without meat obviously) tasting uncooked? I wouldnât mind at all.
Yep me too - is the company still around?
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If you come across Agostino Recca anchovies grab them.
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Squares? SQUARES? Bah.
Sometimes I see them sold through Acme.
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Thanks for the fun article! I enjoyed reading about âlesser knownâ regional pizza variations in the US, including the Greek pizza and bar pizza found in Massachusetts. (Actually those two are well-known if you live here.)
I was surprised to learn that a style called Ohio Valley pizza is actually a thing! Its main distinctive feature is cold cheese placed on top of the pie after baking. I thought this quirk was particular to just one pizza shop (Betoâs) in the Pittsburgh area. I need melted cheese, so that variation isnât for me.
Another hyperlocal variation around hereânot in the articleâfrom Northern Massachusetts is âbeach pizza.â I have heard the name comes from people buying the pies while driving out to a beach day.
Beach pizza features bready, square slices and a sweeter-than-usual tomato sauce. This sweet-style sauce is found at local joints all around the Merrimack Valley of Massachusetts and not only on beach pizza. The sweetness is an acquired taste thatâs grown on me over the years. I donât want it all the time, but as soon as the familiar sweetness hits my palate I know exactly where I am.
Wondrous that so many variations on a few basic ingredients can exist. I think itâs great, even if not all the styles are for me and none are like a classic Neopolitan pizza.
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I need to thank you for this tip. Simple, quick, and it lets me have the exact amount of sauce I require, on demand.
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http://treetavernpizza.com/storelocations.html
The site shows these stores for purchasing Tree Tavern.
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No school pizza for you!
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Ah, Tree Tavern⌠memories.
But as to the future - whatâs in store for the humble pizza parlor? We donât have large #s of Italian immigrants anymore. Those who do immigrate are usually educated professionals who are hardly likely to open up a pizzeria.
Seems to me the future of pizza is to migrate to the high end specialty sector of restaurants or to the low-end. The latter are probably not even owned by Italian-Americans, and they sure arenât staffed by them. Every pizza parlor worker I see is Hispanic.
There was an Arab-owned pizza parlor on E. 86th Street some years back. They added sesame seeds to the rim of the crust, which I thought ws an awesome, tasty addition - but the public balked, and they stopped. 
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I would think more diverse ethnicity of ownership and staff as you noted.
As is often the case I wonder how or if I represent broad societal trends. I canât remember the last time I went out for pizza. For me it is entirely a take-out or delivery food, punctuated by homemade.
Iâm not sure about high-end specialty as a growth sector. Calling a pizza âflatbreadâ and doubling the price isnât attractive to me, but perhaps I am an outlier.
Here in Annapolis there is only one pizza place that makes anything I would call pizza: Roccoâs Pizzeria on Bay Ridge Rd.
Are you suggesting that you need Italian genes flowing through your veins to throw down an authentic parlor pizza pie? That this incredible skill canât be learned? Perfected if you are willing to put in the time? A lousy pizza will turn customers away regardless of genetic makeup. If you stray too far from what pizza isâŚwell, we can say that about many cuisines that stray too far outside the comfort of authenticâŚagain, no matter who is preparing it.
IMO, High end places can struggle harder to stay afloat sourcing the very best, unique ingredients counting on customers loyalty; able to consistently pay high end prices for pizza while mom pop joints/bars cobble together their recipes inherited by generation, scribbled recipes left to new owners and customer muscle memory using ingredients at a lower price. Pizza, is just one example.
This idea makes my head shake. In the music industry, this thinking would have killed it.
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