Seems like this week I read three consecutive Pizza related articles that just confirmed my believe that artisan produced food in this country only fights a continued uphill battle, and government meddles too much in our lives.Links to the full articles supplied and should IMO be read / viewed in full. http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/08/15/FDAURG7UG.DTL
"They make lots of pizzas - New York, Californian and their own fully loaded American-style Pyzano's pie - but not the Neapolitan.That's because Pyzano's doesn't have a wood-fired oven, the only kind that gets hot enough - 900 degrees - to give Neapolitan pizza its classic blister and char. Like many urban areas, Alameda County restricts wood ovens to cut pollution.In Pyzano's gas oven, which tops out at around 600 degrees, Gemignani's margherita bakes to a golden crispness. It's delicious - but not what Naples has in mind when it comes to pizza." www.sfbi.com/FileUpload/files/SFBINewsSUM07.pdf
Fight the trans fat free madness ( with thanks to Lydia )
and lastly this video profile http://www.azstarnet.com/accent/185164
Is this a pizzeria or a government test lab.