Title text:
If you want to see true audacity, do an image search for ‘Altoona-style pizza.’
Transcript:
Transcript will show once it’s been added to explainxkcd.com
Source: https://xkcd.com/3142/
Title text:
If you want to see true audacity, do an image search for ‘Altoona-style pizza.’
Transcript:
Transcript will show once it’s been added to explainxkcd.com
Source: https://xkcd.com/3142/
NYC pizza is the baseline
I seriously doubt it’s the most common pizza sold.
It’s thin crust nature makes it economical for selling hot slices, but horrible for delivery and for reheating.
I personally consider New York pizza to be A tier; S tier I reserve for pizza with a slightly thicker, slightly sour, focaccia-like crust, and regardless, the baseline should be B-Tier.
It’s not even “thin crust” pizza. That’s St. Louis style.
Incorrect; it reheats fine in a countertop convection oven (or a cast iron or carbon steel pan on the stovetop if you know what you’re doing)
Incorrect; pizza does not need to be reheated, as it is delectable cold.
Yes, and pizza with real crust reheats fine in any oven.