Scott, THANK YOU. As expected, your insight is invaluable.
I think it's pretty obvious to fans of coal oven pizza how inconsistent coal ovens can be. I've also been aware of wholesale cheese inconsistencies for a couple years now. Both of these areas, are, to me, less than ideal but acceptable risks for the coal oven pizzeria consumer. It's the kind of dough related apathy that you find at places like Totonno's and Lombardi's- that's where I draw the line. As long as that kind of apathy hasn't taken hold, and, from what you're telling me, along with my experience with the cold slices, it hasn't, I have no problem rolling the dice in Yonkers.
Thanks, again, and congratulations on your new arrival.