“Have you noticed lately that the more you pay for a pizza, the more likely it is to be burned?” writes critic robertsietsema (via EaterNY)
Have you noticed lately that the more you pay for a pizza, the more likely it is to be burned? Your neighborhood pizzeria doesn’t do it. The dollar slice places would never dream of burning your pie. But if you pay $20 or more for a boutique smaller pie, there will probably be charred spots the size of a quarter along the circumference of the crust and, quite often, big, ugly, burned bubbles like an unsightly blister.
This feature has actually become a predominant flavor element, and when you bite into your expensive pie, the entire pie often tastes burned. If you’d ordered anything else that arrived burned — mac and cheese, refried beans, a souffle — you’d probably send it back.
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