Serious Eats - seriouseats.com

I have lived in SF 15 years and have been obsessed w/making the perfect pizza since I moved here and couldn't get a decent pie. I went to Naples 8 years ago and really got religion (at da michele's, of course). I have hacked multiple ovens to reach over 900F and set off more than my fair share of smoke alarms. I have made pizza for friends almost every weekend for the last 3 months and built multiple ovens. When it comes to pizza I think I know what I'm talking about. Alan Richman does not.
His article was lazy and uninformed, but his greatest offense was his pretension that he is an authority. I don't mind a writer expressing his opinions, but his total lack of humility, his outright arrogance was offensive (I got my fill of that w/Dubya)
All I want to know is, did he go to Apizza Scholls? If not, why not? If he did go, how long has he been nipping at daddy's crack pipe?

Ed- When in Chicago, I recommend coalfire and spacca napoli
next time in SF, checkout Picco in Larkspur and send me an email, I'll make you a pie

p.s. according to Marsal, their ovens max at 650 which is consistent w/the baking time of the pies at Delfina at 4-5 minutes. I wrote the company and the rep wrote back, "you don't need it any higher" (no comment)
I agree completely w/your review, their crust definitely lacks character, but all else is spot on.

@jpancake, what places do you like in NY? have you been to Picco in Larkspur?