It can be tough dating a pizza snob. There’s that time I brought him to one of my old favorites from childhood – Town Spa in Stoughton – and he was less than impressed by my beloved bacon pizza, extra crispy. Or that time he made me wait in line for two hours – and then at the table for another two hours – to try Sally’s Apizza in New Haven. (I’ll admit that that one was out of this world, but I’d never wait that long for pizza again.)
Sometimes I think it comes down to an argument over the definition: I’ll allow for favorites in a variety of pizza genres, like the pub-style pies at Town Spa, or the fancy combinations at places like Emma’s or Zing or Za, or the good old-fashioned Italian-style pizza. The snob, a Connecticut native, will only accept pizza as “good” if it fits into that narrow New Haven-style genre: cooked at ridiculously high temperatures (preferably with coal) to result in a crust that perfectly balances chewy, doughy and charred; a sauce that is flavorful but not too sweet; a golden ratio of cheese to sauce.
Read the rest of my article over on CBS Boston.
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