In retrospect, the onrush of restaurateurs into the pizza biz was entirely predictable. We all know the reason for it: The ingredients are cheap and the mark-ups spectacular. No sooner had small and ridiculously expensive Neapolitan pies descended on Gotham a few years back, with their plainish taste and pedigreed ingredients, than Roman pizza floated in, like thin, low-carb crackers. Seeking to outflank them in healthfulness, New Age pies flaunting crusts of spelt and tofu "cheese" arrived with a dull thud, as dollar-slice places demonstrated how cheap pizza can be. There are now too many types and subtypes to... More >>>