Hype does not necessarily mean the pizza is bad. Hype can be associated with great pizza. This was the case with the pizzeria in Atlanta I referred to earlier in this thread – absolutely outstanding pizza, and the place was hyped well before it opened like few other openings in Atlanta.
I also dont believe that the quality of a pizza is exclusively determined by the type of oven it comes from. There’s too many other factors. Oven is important, yes, just not the sole determinant. And I’ll take a 750 degree electric oven over a 500 degree wood burning, all else (such as heat distribution) being equal. I also believe that both great and lousy pizza (and all qualities inbetween) can (and are) produced in every type of pizza oven in operation around the world. Well, maybe I should exclude conveyor ovens, eh? ok, consider that type excluded 🙂
and now…..back to your regularly scheduled Phoenix thread, already in progress……
TJ, I did not say the pizza was bad, but I am certainly not endorsing a restaurant I’ve never been to based on hype. As for pizza, I don’t think I need any explanations. I’m pretty sure I know what makes a good pizza by now. I’ve made enough of all varieties. I’ve tried everything I know about for comparisons. I’ve baked in a pizza parlor, I’ve built ovens, I’ve designed restaurants, I’ve extensively traveled the country and I made it a point to go to the source (Italy) to find out what the emulating standard is. There are several varieties of pizzas, all good in their own way, but I do have to admit I admire the skill, the ingredients and the style of the Neapolitan pizza that Pizzeria Biancho in Phoenix specializes in and I have investigated that Atlanta restaurant enough to agree with you that it might be superb. But I haven’t tried it yet. Hey, I am basking in the fact that my companion, my wife, gave me my highest compliment outside the bedroom in her saying my pizzas are better than any we’ve had in a restaurant, and with that, I now have confidence on the subject of pizza. [:)]