It must be extremely difficult to make good pizza. I say that because the vast majority of pizza shops I’ve been to have sold pizza that is somewhere between horrible and "not horrible, but not worth getting again." In fact, I can only think of 4 pizza places whose pizza is good:
Grotto Pizza in Delaware and northeast PA
Mack & Manco at the Jersey shore
Lorenzo’s in Philly
Domino’s thin crust pizza
What makes those pizzas good is that they are thin and somewhat crunchy, in addition to having sauce and cheese that is between good and great. (Though I haven’t been to Lorenzo’s in a while -- is their crust actually crunchy?)
The thing I don’t understand is how dozens upon dozens of other pizza joints -- virtually all of them, in my experience -- get this so wrong. The crust is almost always soft/soggy/floppy, and the sauce and cheese are between "eh" and "gross." The only conclusion I can see is that it must be really hard to make good pizza.
But having 4 good pizza places is better than having none, right? Yes, but the problem is that 3 of those 4 places have no locations within an hour of our house. We do live out in the sticks, and there’s not much of anything particularly close to us, but guess what’s within 5 minutes: not one but two utterly crappy pizza shops.
Kim says that maybe other people actually like the kind of pizza that all these shops serve. That seems unbelievable to me. Is it just me?Note: I also really like Papa John’s BBQ Chicken & Bacon pizza, and Pizzeria Uno’s deep-dish pizza, and the relatively thick pizza from Adrian’s Pizza in Pittsburgh; but these are all thick pizzas and to me that puts them in a totally different category than traditional/normal pizza which to me means thin pizza.