Awesome quote from a Wired article

[l_neiman]

I've never really used my LJ too much (I prefer to read other people's), and it's been forever since I posted anything, but I thought this was worth sharing. It has what is quite possibly the best opening line I've ever read in an article:

"It costs $482.79 to get a decent pizza in San Francisco - $17 for the pie, $85 for cab fare, and $378.80 for

Comments

from Gothamist

[tacologic]

Other theories about New York’s dominance point to the unique quality of New York water, which makes pizza dough and bagels so distinctive. But pizza blogger Adam Kuban at Slice thinks the water logic is tortured: “New York pizza is good because there are so many pizzerias, leading to a competitive atmosphere.”

And Domenico De Marco, owner of the legendary Di Fara in Midwood, tells us his pizza is great because his gas oven cooks at 900 degrees. Most pizza ovens today “go to 500 or 550 degrees.” Could it be De Marco owes some of his success to his oven’s doubly-volatized particles?

Re: from Gothamist

[l_neiman]

Wow, from you I totally expected a "Chicago pizza rlz!"-type response, :-).

Luis