A normal pizza dough should have a tiny tiny amount of sugar - 2 grammes per pizza maybe, just enough to feed the yeast. It’s usually all flour and water with only tiny bits of sugar, salt and olive oil...
Same goes for the pomodoro - it’s not ketchup, for dog’s sake, it should be just tomato, garlic, herbs (and onions and olive oil maybe). If your pizzeria puts heaps of sugar into the pomodoro, you might want to consider switching.
Well thanks, I actually used to manage a pizza restaurant in Palo Alto. All I can really say is if you think pizza is a healthy meal try eating it once a day and tell me what happens to your waistline.
I actually watched a fancy pizzeria in Palo Alto prepare my pizza and then pick up a bottle of oil and dump it liberally over the finished pizza. That was pretty shocking.
Same goes for the pomodoro - it’s not ketchup, for dog’s sake, it should be just tomato, garlic, herbs (and onions and olive oil maybe). If your pizzeria puts heaps of sugar into the pomodoro, you might want to consider switching.