Dear Ed(and am cross posting to hopefully get an idea):
Here in Colorado we have really only one decent pizzaria named Beau Jeaos. They do a really good mountain style pie.
The NY style and Chicago style pizzarias (Anthony’s, Belemonte, Pisquale’s to name a few) just don’t have the NY style going on. Mainly its the cheese. Ok, it IS the cheese. EVERY Colorado Pizza comes out of the oven and then served on your dish/napkin/paper plate with cheese that is like the rubber sole from your grandfathers loafers. Everyone of them. Its not hot, its not liquid, its not smoking. Instead, and from the oven to your plate (maybe 10 seconds), its a congealed, cooled mess that could all be lifted with one finger.
I think it certainly has to do with our +5000’ altitude and very dry semi arid environment.
Sorely, everybody in CO complains about this especially after having authentic NY or Chicago style pizza. Here the cheese oozes, is smoky, is hot.
Nobody has duplicated yet in Colorado.
Any ideas on what is going on here in the mile high city?
Sincerely,
Kevin Kuczek