Word: dough
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...other side of the pizza must be presented. It is well-known that there are two schools of thought regarding pizza: the thick-crusters vs. the thin-crusters. Those of us who prefer eating pizza to eating bread with a little tomato sauce generally prefer a thin base of dough. Preparing such a pizza required consummate culinary skill; slightly undercooked pizza retains that grainy powder underneath and overcooked pizza has what I understand are called "burnt" areas. The chefs at Joe's (now on Linden street) walk this perilous tightrope and seldom fall -- and working with thin dough means shunning...
...didn't go back to Joe's until two weeks ago when I decided to sample the pizza in the Square, but it is still as bad as ever. The cheese is remarkably bland, the tomato sauce is no better, and the dough is much too thin...
...pizza at the end of Plympton St. is a little better than the variety Joe serves up, but it smacks of his influence. Like Joe's the dough is too thin and the tomato sauce uninteresting, but the cheese here has a much more spicy taste. The prices here are the same...
...than either Joe's I or Joe's II, but the owners make up for it by serving a much thicker product. The mozzarella is the key. It is liberally sprinkled on the pie, and seems to be of a much higher quality than the variety Joe uses. The dough is also very thick, and my only complaint was that the person making the pie I had burned the crust a bit too much for my liking...
Harvard's Bruce Johnson (167) will struggle with Springfield's Dough LeRoy, who is one of the Chiefs's toughest grapplers. George Baker (142) and Jim Strathmeyer (177) will also have difficult battles. Victory for Bill Haley (126), who has lost a majority of his matches, is uncertain...