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Give us Italians some credit, please!
Mansi is not implying at all that you have to be Italian to do a proper pizza, he's just skeptical about someone (even a famous chef) deciding to start making pizza out of the blue.
In the original LA Times article it is said that the news "sent the Italian food blogosphere reeling" and quoted two Italian food blogs that "responded with resentment over a foreign celebrity chef trying to redo an Italian classic." I read those blogs and this is simply not true. All the concerns are about the possibility of a chef, famous for "molecular cuisine", trying to deconstruct pizza, which is being deconstructed enough already all over the world.
Italians simply don't care about the passport of the pizza makers or their parents, but about preserving the original concept of pizza, which is often undermined by many monstrosities, maybe excellent ones, that shouldn't be called pizza at all.
Cheese and Pears

@rasellers0: I don't think Prairie was "esteeming" Neapolitan style pizza in his comment above, merely pointing out that there IS a tradition behind it. I've known Prairie via email/blogging for quite a while now, and I can assure you he appreciates all sorts of pizza styles. If you don't get where he's coming from, just see this email he sent in, defending "American style" pizza. It's poignant and insightful and the furthest thing from food/pizza snobbery: http://slice.seriouseats.com/archives/2009/04/dear-slice-on-customer-service-and-dedication.html

Prairie--I don't work at Mellow Mushroom any longer, actually, but Tomatino's(NY Times or WSJ did a story on us a while back), which produces pizza of an entirely different variety from Mellow Mushrom; Neither of which are what you'd describe as New York style.
And you claim not to be a foodie, but there you go doing just what i've described--you esteem Neapolitan style seemingly merely because there's a tradition behind it.

That's fine, and I totally respect you for that, but you produce pizza that is 30 times removed from the pizza being referenced in this article. So do I.

It has nothing to do with ego (or being a foodie, which i'm not. i'm a pizza lover), but there are accepted terms and accepted definitions of food that are used on this site and elsewhere. I'm not trying to be a dick, but if you don't understand what is being talked about at least try and do some basic research.

There is a tradition and a standard surrounding NEOPOLITAN pizza. It is an entirely different beast than what is made at the majority of the places in New York City, and certainly at most of the places throughout the states.

Having eaten at a few Mellow Mushroom's I can tell you that i've never had anything but great pizza, keep it up (if that is where you are still working.)

No, you aren't.

I love Italians, but they can be serious douchebags sometimes with this kind of ultra nationalistic borderline racist crap. I have no doubts that Adria can and will excel and whatever task he sets his mind to.

Perhaps we'll next hear a claim that the ability to make great espresso is "in the blood"? I recently returned form ten days in Italy and although I had a few very good espressos (out of the of the dozens of shots and cafes I tried) I can and do get consistently better espresso at a few dozen shops here in the US - in a variety of cities and locations.

Adria is very smart and does tons of research and has a huge staff and happens to be a pretty good guy. It's unlikely his pizza won't be great.

The link they provide to the "badmouth" site with all the In-n-Out secret menu stuff describes the patties x cheese ordering format then go on to specially include 3x0 and 2x0 additionally? Why?

Isn't the Burger King "rodeo burger" you describe there a Carl's Jr/Hardees regular menu burger?

So i purchased a bag of disappointment for $2.50. The bag was labeled
"Giant Cheetos".
After seeing the awesome and over the top television advertisements for giant cheetos, I was super excited to get my hands on a bag!

I went to my local market and was glad to see bags of them available after seeing the new commercial a day prior.
Since the bag of giant cheetos is opaque, I decided to squeeze the bag a little, to feel how big these "Giant" Cheetos actually were.

They didn't feel giant at all!

After i felt up the bag, proceeded to crush one of the giant cheetos between my thumb and forefinger.
It took quite a bit of effort to bust one of the cheetos, through the bag.
So I thought ," Damn! this stuff is hard as hell.", and then I left the store with out the bag of the Giant cheetos.

Curiosity got the best of me, and i was back in the snack isle the very next day to make the purchase.

So I open the bag of giant cheetos, and it smells nice.
I take a bite of one, and I was immediately put off buy the harsh texture, and lack of flavor.
I tried another one, this time i popped it in my mouth.
BAD IDEA!

Giant Cheetos are worst than Captain Crunch with out milk!

So i tried to pawn the giant cheetos to my dad aka: The human garbage disposer.

After he took a bite, he asked me when the expiration date was, because he flet they tasted and felt stale.

I just had purchased and opened them that day, and the bag said "NEW" !

So yeah..... the idea of a Giant Cheeto was nice, but i wish they were bigger and softer.

I feel Cheeted by the Cheeto Cheetah.
I'm going to write frito-lay explaining my disappointment with Giant Cheetos.

1st thought: those tv ads for giant m&ms and the disasters when people tried to eat them.
2nd thought: can you slice them in half and make pulled pork/cheeto sliders?
[sorry, sliders on the brain: going to the store after I finish my 'net-ing to buy King's Hawaiian rolls and make sliders with pork tenderloin and slaw with honey mustard]

Ridiculous!! Give me crunchy Cheetos any day!