Originally posted by Roy
Thanks Michael, I definitely feel better now....I knew there had to be an explanation. Glad you included Modern which is my personal favorite except for the Pepe's white clam which is incomparable. Have you posted the results of the cold and reheated taste tests?
The results of the taste test appeared in a Gourmet Magazine story earlier in 2003, but the story was cut from the original, which was this (the only way I can figure to retain the formatting is to run the chart as a jpeg file. I hope it works...
New Haven: Pizza Capital of the World
The Mission: to evaluate the best pizzas made by the four leading pizzerias in New Haven: Modern Apizza, Pepe’s Pizzeria Napoletana, Sally’s Apizza, and The Spot. Each dates back to the 1930s and all cook on old, brick-floored ovens. Pizzas are served on battered metal trays with stacks of napkins.
The Operatives: trained eaters sent by www.roadfood.com:
Steve Rushmore, Steve Rushmore, Jr., Cindy Kuechle, Marc Bruno, Jane & Michael Stern
1:30pm: occupy a table at Modern Apizza, the only one open for lunch
3:00pm: cleanse palates at Louis Lunch, home of the hamburger
4:00pm: be at the front door of Pepe’s Pizzeria Napoletana the moment it opens, before the line of waiting customers gets impossibly long
5:15 – 5:25pm: power-walk three blocks to Sally’s Apizza, Pepe’s primary Wooster Street competitor
7:00pm: final round of pizzas at The Spot, once a rival of Pepe’s, now a Pepe’s protectorate
3:00 – 6am: sample cold leftovers at home while standing at open refrigerator door wearing bathrobe
12 noon: reheat leftover slices for final evaluation
The Method: consume most of three large pizzas at each place:  basic tomato and cheese,  white clam (New Haven’s tour de force of clams, garlic, oil, and spice without mozzarella or tomato sauce),  Italian bomb (all available meats, including sausage, pepperoni, bacon, salami, plus onions with cheese and tomato sauce). Take home enough slices for next-day assessment