>> What do like about Ron's pies that make them superior to Troni's pizzas?
Do you mean "what do I
like?" I'll answer that question...
I didn't say that Ron's were necessarily superior. I would put both on exactly the same plane as far as care of preparation, integrity to a final result, and quality control.
They're somewhat different but not completely dissimilar pies. Like I listed at the top of the thread, they have a lot of similarities and the measure of the quality of the product with both is the crust. That cannot
be said about the majority of pizzas in this region.
The main differences between the two, again: the Dayton thin crust pizza is not that floppy. It is a bit stiffer, and maybe a touch thinner. And Dayton pizzas bleed the ingredients out to the edge, with no pie crust "handle".
Having grown up on the local Dayton specific product, the Ron's is just very nostalgic for me. Cassano's, which is a generic chain today, used to make a pizza in the 60s that is pretty much like Ron's today, and in the 60s and early 70s Cassano's "owned" the local pizza business.
The sear of the ingredients on top with old Cassano's seemed to be extreme - the pepperoni edges would curl up and crisp a little, and there seemed to be extra spices (like caraway, maybe) embedded in the cheese (maybe it fell out of the pepperoni.) And the cheese on top almost seemed to be fried from the heat.
We were told that Ron's was started as a spinoff - a Cassano's franchiser (named Ron) did not want to cheap out on ingredients so he left the Pizza King brand and started his own restaurants.
Anyway, I just mentioned that I believe that you should try Ron's, in order to taste a product of equal integrity to Troni's that has a different take on the notion of "pizza." And, to get a sense that at least some
locals take specifics of preparation quite seriously and are not simply cattle troughs of food. And that other locals respect that integrity.
I think I used the word "integrity" three or four times in this thread. That's my way of expressing care for the final outcome.
Marion's pizza has classically been very similar to the thin crust Dayton ideal, except that they last time we went, they appear to have gone with a thicker crust, and less oven heat. So I do not endorse Marion's (at least in Centerville) as a reasonable alternative. I'd put Marion's in the "coasting on a good name" camp.
<message edited by donw9876 on Thu, 05/14/09 11:47 AM>