Tony talks about balance in his book when it comes to toppings, sauce and cheese ratios. But how much is too much regarding toppings?
I have always wondered about that.
I've seen pizzerias limit toppings to four or, at the most, five. Then others have pies that are "everything-but-the-kitchen-sink". So what gives?
What's the proper balance for let's say a 16" & 18" respectively?
I'd like to find the right balance.