This Secretive Billionaire Makes The Cheese For Pizza Hut, Domino's And Papa John's

Forbes ^ | May 23, 2017 @ 07:45 AM | Chloe Sorvino

[AFreeBird]

You eat at Little Squeezer's?😳

[be-baw]

No more than twice a year. Honest. Little Squeezers is an apt nickname.

[GunsAndBibles]

I make my own pizza also, ‘cause I won’t spend $25 on a mediocre pizza and mine are as good as they get.
Working with yeast isn’t that difficult, though it takes some practice.
I use Romanelli Pizza Sauce, out of the can, probably the same stuff your local pizzeria uses since they do sell it in #10 cans.
The REAL SECRET is: get a cast iron pizza pan! Crust is perfect every time at 450 degrees. Nice chewy texture and slightly burned-crisp depending how long you bake it. You can find Lodge Cast Iron pre-seasoned for about $25.

[lowbridge]

Pizza hut, papa johns, and dominos, is not pizza. At best an unreasonable (yes, unreasonable) facsimile thereof.

You want real pizza, you go to an independent pizzeria in brooklyn.

The rest of you out of new york state freepers ought to be ashamed of yourselves. ;-)

[Pilgrim's Progress]

He must be the guy that cut the cheese . . .

[jonrick46]

Cast Iron sound good. I am checking out a Lodge Cast Iron Pizza Pan right now . . .

. . . From what I read, cast iron takes longer to get up to baking temperature. If that is true, maybe that’s the secret towards preventing a soggy crust caused by the toppings sweating out their liquids into the tomato sauce layer and into the crust. What you don’t want to do is burn the bottom of the crust while trying to get the toppings to dehydrate.

Reviewers of such cast iron pans complain about warping. That does not bother me. My aluminum pan works even with all the ridges from the multitude cuttings I have carefully made with my pizza cutter: A Chinese meat cleaver!

[RArtfulogerDodger]

Explians to me why all the pizza these days tastes like garbage. 60 years ago when you bought pizza, you bought PIZZA! Today ALLpizza and ALL Chinese food stinks. You have no idea what your missing.

[Aliska]

Washington Post did an article on midwest-style pizza. The best cheese is whole milk 3% mozzarella. Some is made in Wisconsin. Amazon has some but it is prohitively expensive. Low-moisture and part skim don't bake up pillowy, creamy and slightly browned like some of our local pizza places. I can't find any in local retail stores, will try a local wholesaler but probably have to buy too much.

One of the secrets of the sauce is basil, don't know the other spices. The sausage, I believe, is seasoned with fennel seed. Chef John did a video on mixing just a little chopped fennel with ground pork and frying it up for sausage.

Not the best photo, can't embed it from Harris Pizza in the Quad Cities

Washington Post - Why your next homemade pizza should hail from the Midwest, not New York"

[mad_as_he$$]

If I find myself in Windsor hell better be frozen over. If I find myself across the river in Detroit I had better be dead already.

[wizkid]

New York does have great pizza for sure (Patsy's in East Harlem is my favorite) but it is not the only place for great pizza. Chicago deep dish pizza can be great too, My fave in Chicago is Giordano's because of its buttery crust. Other people like places like Pequod's for their dark pan crust.

Criminally overlooked is St Louis style pizza (huge Italian community in St Louis). The Italians got with the German cheese makers from nearby Wisconsin and created the ultimate pizza cheese, Provel. It is heavenly, buttery with a smoky flavor but with a firm mouth bite (not stringy)

Provel cheese

They make St Louis style on a flat crust and, if you are lucky enough, you may find a restaurant serving the Greek style variant of it with Greek sausage or Gyro meat like Ari's in Springfield.

[minnesota_bound]

In this video you may learn how pizzas are made or just stare at the women speaking perfect english which I did.....

The Pizza Vending Machine
https://www.youtube.com/watch?v=Pyrav_9Pbsc

[Sir_Ed]

Nice!!

Ed