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Message: [QUOTE="8893, post: 3277247, member: 93"] I think you also ramp up the level of difficulty and risk factor when you split the pies in halves. You always end up with more toppings overall, and you probably cook different combos for different amounts of time to make them well done. It’s tough to please both halves and you often end up pleasing neither. Their meatball pie in particular usually ends up heavier and floppier because the meatball pieces are larger and heavier than most other toppings. One of the reasons I preach their red pie with artichoke and eggplant—light mozz, well done—is because it has been the combination that has produced the most consistently perfect results for us for decades. [/QUOTE]