Serious Eats - seriouseats.com

So, last night must have been Amateur Night at Artichoke; a total clown show. I walked in and the place was packed with drunken college kids making a ruckus. Unfortunately they remained there for a good 15 minutes b/c apparently it takes a half-hour for these guys to actually pump out a pie. During my ridiculously long wait (note - I'm not opposed to long waits for good pizza s/a Di Fara, but...) the place started filling up with smoke. It was no doubt due to the fact that they were liberally throwing flour into the oven to ensure the pizzas didn’t stick to the stone. These guys don't know how to maintain an oven at all. Eventually everyone had to leave the shop b/c nobody could breathe (including two of the workers). Once I finally got my Sicilian slice I was quite disappointed. Like other commentators have noted, it was definitely burnt on the bottom. Although, I must say, the Sicilian slice is much better than the original whose massive amounts of cheese overpower the pizza. It’s all about balance. These guys don't have any of it.