So the article basically says that old ovens and certain water makes the difference. Hmmm...I'm afraid that this article is doing nothing but reinforcing the idea that simply specific ingredients make or break good pizza. While Batali speaks of gestalt, nothing in the article mentions the overall process that makes good pizza. People are likely going to think that if they buy a "seasoned" oven and import water from italy that all of a sudden their pizza will be great.
DW
