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Message: [QUOTE="huskyrob1, post: 3016768, member: 1226"] Couldn't disagree more, 800 or 900 degrees in a gas fired oven or a coal fired oven or a wood fired oven makes no difference as long as the walls of the oven are still brick or cement lined. What does make a difference is how the dough is made, and Zuppardis has always used a better grade of olive oil than the other places, also freshly made sausage makes a difference to me. I'll say it again, Zuppardis, then Modern, then Sally's if you can afford it, Pepe's. [/QUOTE]