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Message: [QUOTE="8893, post: 3812243, member: 93"] I don‘t know if you’ve watched the film yet, but one of the things they address is the “it’s in the water” theory. I’m still undecided on that, but I am definitely sold on the differences in humidity, oven and pizzaiolio. We’ve been having so much great apizza from all the best places over the past ten months now that I can say with certainty that each one of them varies from night to night. None of them will ever be anything less than very good, but they will sometimes be excellent and sometimes not quite, for one reason or another. In terms of consistency of excellence, Bufalina seems to have the best control imo, because all of their pies are smalls, which are much easier to make consistent; and Matt makes 99% of the pies, always in the same oven, which he obviously knows very well. I’ll have to get back to Olde World. Maybe next office lunch. [/QUOTE]