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Date Posted: 17:42:44 12/20/10 Mon
Author: pond
Subject: Why is brooklyn pizza not brooklyn pizzza anymore

Most of the ingrediants are not the same as they used to be.
The cheeze contains fillers,
The tomato sauce has fillers,
and the olive oil is the lowest and cheapest grade they can find.
Peperation is also an issue. When the pizza dough was hand spun it was for a reason, not just to put on a show. Most places buy there dough alrady mixed now. I'm sure that there are still a few places out there that still make their pizza according to Hoyle, but they are few and far between.

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