The peter pizza principle

If the head pizzaiolo doesn’t know quality pizza from mediocre pizza, how can he possibly make great pizza?

Greasy pizza isn’t the same as the neapolitan wood-fired faire, which is why the later has standards. Of course, if you don’t care to know what those standards look like or taste like, you’ll never escape your own incompetence.

Which is to say, you’ll never learn to make a better pizza.

Of course, if you’re a pizzeria, undelivering on quality is a costly mistake. Pizza delivery chains are ubiquitous and cheap. If you’re not offering anything better than Papa Johns and Pizza Hut, you’re going to find it very hard to compete.

The alternative is to be the best in town. The place that’s easily sought out. That gets crowded on weekends and (often) has a waitlist.

My point is, there are probably a hundred ways to make a pizza that gets talked about for the right reasons. But confusing good pizza with bad pizza isn’t one of them.