GQ's Alan Richman has compiled his list of the 25 best pizza joints in the USA. Check it out here.
Mr. Richman conveniently, or ignorantly, forgets NYC's Lombardi's. Lombardi's still cooks its pizzas in a coal-fired oven. And let me tell you (I speak from experience), ain't a pizza on earth that tastes as good as a pizza that's been cooked in a coal-fired oven.
Indeed, when a pizza's been coal-cooked, the crust gets little smokey black spots - flavorful smokey black spots - on it; and the mozzarella -- oh, the mozzarella -- melts until its golden brown on the top, and full of whole milk goodness underneath.
It feels kinda good when I can tell an expense-account-wielding foodie that he don't know as much as he thinks he does.
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