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ShatteredAvenger t1_jdhwsxi wrote

Reply to comment by WalrusWalrus in Pittsburgh's Best Pizza Makers Compete in the Global Pizza Championships by WalrusWalrus

I think what's hard to judge in food competitions like this is consistency- I won't say it's easy to win a competition because that's wildly inaccurate, but I do think it's easier to put your best foot forward in a contest than it is day to day over and over.

If you're looking to take home a prize, you're gonna sweat the details a lot more than when you're just cranking out pie after pie on a saturday night. I've had incredible pies from Fiori's and I've had mediocre underbaked ones from them as well. But I keep going back because the overall hitrate is good.

Meanwhile Caliente is happy to brag about their world championship pizza– which was a pretty bizarre fancy pie that I'm not sure you can even consistently buy– but I tend to avoid buying from there because the everyday pie is just average at best.

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WalrusWalrus OP t1_jdhxds6 wrote

This is totally spot on. I'm less interested in the shops that create a pizza that can't be replicated at their shop on a daily basis. If you can't serve up your championship winning pizza at your shop, why bother? Seems to dilute the award.

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ShatteredAvenger t1_jdi5asn wrote

Exactly! Santoro's Pizza over in castle shannon has a pretty wild pie they call The Blue Pig that is most definitely an original pie, closer in spirit to what Caliente won with than what they actually sell.

I've got no problem with specialty pies, but Caliente leans waaaay too hard on that award when in reality they sell a pretty middling experience with every other pie.

But hey, there's really no rules in advertising these days.

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