We’re lovers. You know that. But every now and again, something comes across our desks that just
seems... suspicious. Because of the tremendous material upside to all our lives if these claims pan out, we
at times put ourselves in harm’s way to investigate. Albeit skeptically.
We call it: Skeptical Investigation. (Trademark pending.)
THE CLAIM
That Build Pizzeria Roma, a new pie joint now open in Berkeley, will allow you to fully customize your own Roman-style pizza from scratch. You pick the dough. Sauce. Cheese. Toppings. Everything. Then a pizzaiolo will go to town on your creation. Maybe it’s better this way. Maybe pizzaiolos are overrated. Our examination went thusly...
THE INVESTIGATION
We sent our plainclothes Slice Auditor into the field with visions of DIY grandeur.
There was a line. There was a certified pizzaiolo named Brian behind the counter. And, most importantly, there was white-flour dough, gluten-free dough, mozzarella, triple-cream brie, pancetta, shrimp, prosciutto, Milan pepperoni and shaved truffles all lined up in a row.
And so the daunting selection process began. Little of this. Little of that.
Brian assembled. Brian placed pie in a 1,000-degree oven. Brian removed pie in less than three minutes.
THE VERDICT
Sure, it’s kind of fun. But it takes a deft touch to pull off a masterpiece. And... that’s kind of what pizzaiolos are for. Luckily, they also have a menu of house pies on standby.
No disrespect to your deft touch.
We call it: Skeptical Investigation. (Trademark pending.)
THE CLAIM
That Build Pizzeria Roma, a new pie joint now open in Berkeley, will allow you to fully customize your own Roman-style pizza from scratch. You pick the dough. Sauce. Cheese. Toppings. Everything. Then a pizzaiolo will go to town on your creation. Maybe it’s better this way. Maybe pizzaiolos are overrated. Our examination went thusly...
THE INVESTIGATION
We sent our plainclothes Slice Auditor into the field with visions of DIY grandeur.
There was a line. There was a certified pizzaiolo named Brian behind the counter. And, most importantly, there was white-flour dough, gluten-free dough, mozzarella, triple-cream brie, pancetta, shrimp, prosciutto, Milan pepperoni and shaved truffles all lined up in a row.
And so the daunting selection process began. Little of this. Little of that.
Brian assembled. Brian placed pie in a 1,000-degree oven. Brian removed pie in less than three minutes.
THE VERDICT
Sure, it’s kind of fun. But it takes a deft touch to pull off a masterpiece. And... that’s kind of what pizzaiolos are for. Luckily, they also have a menu of house pies on standby.
No disrespect to your deft touch.
