[Sca-cooks] White Pizza- OOP

Nick Sasso grizly at mindspring.com
Sun Jan 27 14:24:39 PST 2008

-----Original Message-----
In commercial quantities, oil is less expensive than butter and easier to
work with, as you point out.  In the case of the "buttery" commercial pizza
dough, I'd bet they're cutting costs by using an imitation butter-flavored
vegetable oil rather than olive oil.

Bear > > > > > > > >

You're only saying that because it's probably true :o)  I'm actually looking
into clairifed butter as an option solely for crust garnish/finish at my


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