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Nancy, your pizza crust is unique to say the least. I'm wondering where the inspiration came from. Did you know what you were going for with the dough from the start or did you discover what you liked through the process of coming up with the recipe?

I'd also love to know what your favorite pizza places are from LA and around the country/world, and if you took any inspiration from them.

Oh, and could you come by my place and spend a couple hours showing me the secret of great pizza?

You only have to answer two of the three questions.

@Sternlight: I'd like to ask you what your question was.

That was fairly mind-blowing. I always wondered how those pizzas turned out looking so great. WOW. I hope the wind blows me over to Houston soon...

Great write-up, Kelly. I'm really interested to see how they do. I'll wait a few weeks/months to form a solid opinion on the pizza, but it's a smart concept and the value is undeniable. I still can't believe what they're charging considering we live in a world where $13 margheritas are becoming the standard. Only wish the parking was better over there since takeout/delivery is a pizza death wish for those pies.

This was really fun. I'm with livefreeorpie, I'd love to see a series of these. As much as I disagree with her sometimes, I feel like there's always a level of truth-telling when my wife dissents on one of my favorites.

That is exactly what I see in my mind when I think of the original pizza. Maybe this is the standard I should be judging pizza by? If you can do something great with bread, lardo, shreds of cheese and bits of basil then you REALLY know your shit.

Am I going to have to start driving out to TXCraig1's place now? That looks serious.

Hmm. I'm still gonna try it but I'm not excited.

Last time I got a burrata pizza from Mozza2Go, they just gave me a bag of cheese to top it myself when I got it home. I'll take the soggy pie, thanks.

@dmcavanagh: Exactly.

@Garvey: I was there once before in the post-Chris era and though it was a different experience, the food itself was still top-notch. And the second day of pies this time around were the real deal.

You're not coming off as a hater at all. But you're also speaking with the pope of the church of Bianco so I'm biased. Time will tell. I know he's got his hands in a lot of different places now, but I believe it's a good thing to spread that kind of passion and commitment to other areas.

@Garvey: I've eaten there eight different times over 5 different visits. It's never been anything but my favorite. And when they're "bad" they're still better than most in the country. You're welcome to boycott though.

@Adam: The photo was my idea but my friend Abe Greenwald did the heavy lifting.

I know you still gots love for the Margherita, I was only kidding around. And I know that if I had eaten as many great Margs as you have I'd be bored by the average ones, too.

If anybody's even debating it...just go. It's worth it. You have my word.

@John: I don't disagree with you. That's actually what I was trying to say, that the "highest levels of pizza" for me are as much about experience as pizza. If I just want great pizza I'll walk to Mozza and be done with it.

Does the pizza that I watch Mangieri cook for me cook taste better than the same one that comes out of the back of some kitchen? Yes. I'm aware of how our brains work. But knowing the chemistry doesn't take away from the sensation I have when I'm eating at UPN. Or Di Fara. Or anyplace where there's more to the story than just the pizza on your plate. The taste that's synthesized in my my head is undenialbly subjective, and it's probably a "false high" in many situations…but that doesn't mean it doesn't feel real to me. And I don't think it's a coincidence that most of the big guns are singular experiences. I think most people are swayed by myth in that way. And I don't have any problem with that.

On a side note, I actually had Bianco twice last weekend, and night one was sub-par for Bianco standards and night two was back to the regular best pizza in the country. So I do think I have some objectivity left. And there's no need to toss "sweet" around.

Though I wouldn't fault anyone for trying to go 2 for 2 or even 3 for 3, I selfishly love the idea on one pizzeria. Especially if it's one of the "lone gunmen" behind the oven. You can obviously teach someone to make great pizza, but you can't transfer the experience of having a Chris Bianco or Anthony Mangieri cook your pie.