sdifox
No Lifer
- Sep 30, 2005
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What kind of fillers are cheaper than flour and canned crushed tomatoes?
Chemical compounds.
What kind of fillers are cheaper than flour and canned crushed tomatoes?
How very specific.
Yes I am asking for the science behind this "extra skill" required to make pizza "bad."Apparently I was wrong about Papa John's. I looked up the list of ingredients and it looks decent. I guess it takes extra skill to male it bad.
Bulk purchase seems to be the main chain advantage. Using pre shredded cheese is cheaper as well
What kind of fillers are cheaper than flour and canned crushed tomatoes?
Yes I am asking for the science behind this "extra skill" required to make pizza "bad."
No but I do remember their pizza being better than expected.
Working off memory here it has been a long time since I took my Nieces there.
Papa Johns is pretty crappy compared to a good local place, however side by side with Dominos or Little Caesars it suddenly doesn't look all that bad.
Thing is though the STAFF preparing the pizza also makes a huge difference unless we're talking "freezer to oven" level.
It's fully possible to make disgusting pizza with the best ingredients money can buy!
Okay buddy...Cheap flour and cheap crushed tomatoes?
Seriously though ... if you can't taste the difference between them then trying to explain nuances of "flavor" is pointless.
Okay buddy...Definition of incompetent
1a: lacking the qualities needed for effective action
b: unable to function properly .. incompetent heart valves
2: not legally qualified
3: inadequate to or unsuitable for a particular purpose
Except Papa John's costs twice as much as Little Caesar's, and that's me comparing the Extra Most Bestest, not the cheapest pizza at LC. Between that and PJ being a shithead, it's easy to pass on PJs. I'd only have to spend $3-4 more than PJs to get some good local pizza.Papa Johns is pretty crappy compared to a good local place, however side by side with Dominos or Little Caesars it suddenly doesn't look all that bad.
Thing is though the STAFF preparing the pizza also makes a huge difference unless we're talking "freezer to oven" level.
It's fully possible to make disgusting pizza with the best ingredients money can buy!
Wouldn't be surprised if a little soy and corn are tossed in there.Cheap flour and cheap crushed tomatoes?
Seriously though ... if you can't taste the difference between them then trying to explain nuances of "flavor" is pointless.
You can read about the quality of pizza cheese - the most expensive part of a pizza - here. https://www.forbes.com/sites/chloes...pizza-hut-dominos-papa-johns/?sh=3ccba4424958.What kind of fillers are cheaper than flour and canned crushed tomatoes?
Yes, cheese is by far the most expensive part of any pizza, but you can still get very good quality shredded mozz. for roughly $0.80/pizza. No, it won't taste as good as pizza made with gourmet cheese, but does that make the pizza "shitty"? I'd also be willing to bet that 95% of people who criticize pizza quality wouldn't be able to tell the difference between $0.80 cheese and "4-hour aged cheese that has been flash frozen and sprayed with preservative mist."You can read about the "quality" of pizza cheese here. https://www.forbes.com/sites/chloes...pizza-hut-dominos-papa-johns/?sh=3ccba4424958. This should give you an idea of why cheap pizza tastes different than pizza made at a gourmet shop. The cheese retailer for Domino's, Papa John, Pizza Hut is using science to age the cheese faster and spraying a coating on the cheese so it lasts longer. These types of processes come at the expense of better and more fresh taste. Fresh, 14-day aged cheese will always taste better than 4-hour aged cheese that has been flash frozen and sprayed with preservative mist.
Yes. Pizza from Chuck-E-Cheese is shitty. When you cut corner after corner to lower the price, you end up with a shitty product, whether its food or something else.Yes, cheese is by far the most expensive part of any pizza, but you can still get very good quality shredded mozz. for roughly $0.80/pizza. No, it won't taste as good as pizza made with gourmet cheese, but does that make the pizza "shitty"?
Great, but calling olive-oil pizza "great" and non-olive-oil pizza "shitty" is ridiculous hyperbole. Are all breads not flavored with olive oil shitty? Are we appealing to tradition? Are people who maybe don't like olive oil shitty people? I think the cost per pizza for olive oil is in the neighborhood of $0.008.Here is another good example. Pizza dough was traditionally made with olive oil but many large pizza restaurants now use less costly soybean oil. Soybean oil has little to no taste. Restaurants that substitute soybean oil for olive oil are removing an oil with a distinct flavor profile and replacing it with something that has no taste at all. https://www.pmq.com/choosing-the-right-oils-for-your-frying-finishing-baking-and-sauting-needs- /
I wouldn't know. I haven't had it since the early 90s and I doubt it's the same as it was back then. I bet it tastes just fucking fine though. It's bread and sauce and cheese.Yes. Pizza from Chuck-E-Cheese is shitty. When you cut corner after corner to lower the price, you end up with a shitty product, whether its food or something else.
If the place has the belt driven pizza oven, then the pizza is very likely going to be undercooked or have skimpy toppings. The timing is designed to not burn the pizza no matter what so if you add toppings, they either don't get cooked or the folks applying the toppings cut back the amount of each topping.Can someone please explain the science behind bad pizza? I always hear people saying this pizza sucks or isn't real pizza or whatever, but then they point to an example of good pizza and it's flour/water/touch of oil + canned crushed tomatoes + bag of mozz. cheese. It seems to me it would take a tremendous amount of treasure and effort to fuck that up, aside from burning the fucking thing.
Yes I can see undercooking being a problem like overcooking, but your skimpy topping comment raises another problem with people who feel qualified to judge what is or is not shitty pizza. Plenty of pizza snobs insist toppings should be minimal to non-existent. It's all bullshit.If the place has the belt driven pizza oven, then the pizza is very likely going to be undercooked or have skimpy toppings. The timing is designed to not burn the pizza no matter what so if you add toppings, they either don't get cooked or the folks applying the toppings cut back the amount of each topping.
All sentient beings who have tasted at least one pizza are qualified to judge what is or is not shitty pizza. Truly shitty pizza is pretty rare, IMHO. Shit on a pizza crust that isn't really pizza but folks try to pass off as pizza is all too common.... problem with people who feel qualified to judge what is or is not shitty pizza.
Wouldn't be surprised if a little soy and corn are tossed in there.
Yes I can see undercooking being a problem like overcooking, but your skimpy topping comment raises another problem with people who feel qualified to judge what is or is not shitty pizza. Plenty of pizza snobs insist toppings should be minimal to non-existent. It's all bullshit.
I wouldn't know. I haven't had it since the early 90s and I doubt it's the same as it was back then. I bet it tastes just fucking fine though. It's bread and sauce and cheese.
Reminds me of a saying I heard long time ago.Can someone please explain the science behind bad pizza? I always hear people saying this pizza sucks or isn't real pizza or whatever, but then they point to an example of good pizza and it's flour/water/touch of oil + canned crushed tomatoes + bag of mozz. cheese. It seems to me it would take a tremendous amount of treasure and effort to fuck that up, aside from burning the fucking thing.