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……