The Pizza Paradox: Home Cooking and Personal Science
Posted Mar 13 2013 12:00am
Last week I had pizza at the home of my friends Bridget and Carl. It tasted divine. The crust was puffy, chewy and the right amount. The thin-crust bottom was slightly crunchy. The tomato sauce had depth. The toppings (two kinds of mushrooms, Jerusalem artichokes, zucchini, onions, goat cheese) were tasty, creamy and a little crunchy. It was pretty and three-dimensional. It was easily the best pizza I’d ever had, the best home cooking I’d ever had, and much better than the lamb I’d had at Chez Panisse the night before, although the lamb was excellent. The pizza hadn’t been hard to make nor were the ingredients expensive. Do other people wonder why this is so good? I asked my friends.
At some level I knew why it was so good why the sauce was so good, for example (see below). The puzzle let me call it the Pizza Paradox was that commercial pizza, even at fancy restaurants (such as Chez Panisse), is so much worse.