LogFAQs > #944575366

SunWuKung420 posted...

How a topping is prepped is location specific.

How meaningful that statement is depends very much on the topping. If you're talking about apples sauteed with onions in a balsamic-rosemary glaze, there's lots of room to adjust that in ways that will have an appreciable effect on the final product. If you're talking about raw green peppers, you're basically just considering strips vs. diced, with some variation in the size of the pieces that generally won't influence much of anything. Nobody cares about that.

That said, simply saying "I put apples sauteed with onions in a balsamic-rosemary glaze on a pizza" still doesn't reveal enough specific information to qualify as breaking an NDA. Again, that's stuff that goes on the menu that the public reads. Not exactly a deep secret.

Jen0125 posted...

Adding beer to a pizza dough isn't proprietary

Broadly, no, but the specific beer used and its proportions to other ingredients generally is. Pizza places like to keep their dough recipes to themselves, since the dough is responsible for so much of how people view their pizzas. In practice, there are only so many possible combinations and it's a given that countless other restaurants have independently arrived at the same recipe, but those recipes are generally still protected.

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