Sounds like there is a huge difference between Gino’s East on premise product vs. what they ship via Goldbelly.
That’s possible. I will say that the Lou Malnati’s frozen pizzas are pretty close to the fresh made ones. Probably 95% as good as long as you follow the directions. I was eating those every once in a while at the beginning of lockdown.
I was thinking about why I don’t like Giordanos. I’m pretty sure that Gino’s, Lous, and Uno use more fat in their crust than Giordanos. Lous has basically just crushed sweet tomatoes for a sauce. Giordanos has a much more “complex” sauce with a lot of flavors. I tend to like super simple sauces on my pizza. At home I use crushed tomatoes, basil and olive oil.
Tonight I am test driving the white sauce recipe from Joe Beddia (#39)
We don’t use Joe’s dough recipe, but have enjoyed several of the components out of Pizza Camp. I’m sure the white sauce will turn out well!
It was a bit too loose imo.
I’ll tweak it.
Add fiber. Report back tomorrow.
That’s what I did.
Reporting now ![[whistle.gif]](/uploads/db3686/original/2X/8/87d24eb81ec6dc01d84f3d6c19fa9a357e90218e.gif "whistle"){kind=small}