Dori's Diner: Pizza Review

It's hard to find fault with something that has been iterated and refined to your taste for years, yet I'll attempt to weed through my personal preferences for a fair comparison to other pies. 

These pizza's they are the prime example of what an traditional pizza should taste like. My affinity for the 'boring' cheese pizza is due to the ability to gauge a pizza's crust, cheese, and sauce. Once you add to many toppings the flavors can mask or hide subpar ratios. Each of the 3 pizzas I had at Dori's Diner had perfect crust to sauce ratio.  Keenly the alfredo pizza had a slight increase over a standard red sauce ratio, which is needed to balance out the saltiness of the additional toppings, an expert choice by the chef.

Unfortunately I can find fault in these pizzas, there was slightly to much mozzarella vs cheddar on the cheese pizza. This lended the pizza itself to be overall saltier, that some might not find appealing. This was only an issue on the cheese pizzas, and the pepperoni had the perfect ratio. I anticipate this error was due to a sous chef's interference. The crust is a traditional style and is thick enough to solidly support any amount of toppings proofed to perfection. The application of sauce is extremely well done and each bite contained the perfect ratio of crust, sauce, and toppings. 

These pizza's are the gold standard of home pizza making. Without a dedicated pizza oven certain sacrifices must be made. Physics dictate that there is no way to match what a commercial oven can do, even with pizza stones, so compromises must be made. Luckily for myself, and all who eat at Dori's Diner, rather than attempt to overcome compromises, these pizzas create an example of just how far you can take making pizza at home. 

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