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Long after this post I have to say that I love my pizza charred and I'm a native Texan that still lives in Texas. Target markets are important to please in order for a business to succeed, but let's not categorize the tastes of the entire state's population.

it should come as no surprise that the various outposts of grimaldi's are inconsistent when you consider that the original brooklyn one (cadmen plaza, not floyd bennett) is pretty widely known for inconsistency and undercooking their pizzas.

It might just be me, but the Texas pizza's crust looks significantly thicker than that of the Brooklyn pie (both in the picture and personal experience). With a scorching coal oven, a thick crust would take longer to cook and be overly charred-even by NY standards. NY pies are, in general, a thinner crust (like those in Italy, especially Southern Italy and Napoli) and a crisper experience than that of pies I've had in the rest of the country. Perhaps if the franchises thinned out the crust, more non-New Yorkers would 'get it'!

Also, the Brooklyn pie has more of an 'artisan' look to it than the Texas pie; redder tomato, not spread in a thin layer over the entirety of the pie, with a better contrast to the mozzarella.

@Adam Kuban: I was striving for humor. You know, charred humor. Apparently I failed. Well, I think it's funny.

We have one of these Grimaldi's in Las Vegas, they do char their pizza. They are alittle inconsistant, but overall its by far the best NY style pizza in Vegas, and it is comparable to the top NY pizzas anywhere. I've heard people say they liked it better than the one in Brooklyn. Go figure. Easily the 2nd best overall pizza in Vegas outside of "Settebello" which is one of the premier Neapolitan style places in the US.