I've been lucky enough to live in places where single slices have been readily available, so that is often my first exposure, and it can be enlightening. For example, a place I used to frequent in NYC, now closed, would throw out "by the slice" pies if they got too old. About an hour was the max. The first cheesy, saucy firm-but-not-stiff slice was always fresh, and I kept going back.
I also think a place on the right side of average deserves a second look. Maybe the night you were there the apprentice was standing in and put too much or too little sauce, mozzarella or basil on your pie the first time. Maybe he committed the cardinal sin of using oregano, which has no place in any tomato sauce not made in Greece. Give 'em a break. If they get two strikes, however, search for crustier pastures.
Great survey idea, by the way! Congratulations to the originator!!
I've been lucky enough to live in places where single slices have been readily available, so that is often my first exposure, and it can be enlightening. For example, a place I used to frequent in NYC, now closed, would throw out "by the slice" pies if they got too old. About an hour was the max. The first cheesy, saucy firm-but-not-stiff slice was always fresh, and I kept going back.
I also think a place on the right side of average deserves a second look. Maybe the night you were there the apprentice was standing in and put too much or too little sauce, mozzarella or basil on your pie the first time. Maybe he committed the cardinal sin of using oregano, which has no place in any tomato sauce not made in Greece. Give 'em a break. If they get two strikes, however, search for crustier pastures.
Great survey idea, by the way! Congratulations to the originator!!