Where do you start and where do you end with this discussion?  My colleague, Frank Millward used to say ”The difference between a good pie and a great pie is the bake.”  


This is true. This is what pizza needs to be whether it is a wood fired Neapolitan Pizza, Deep Dish or a Frozen Pizza, how do we get the best bake.  This is where the geometrics of pizza steps in. The balance of pizza from the dough, to ingredients, to the bake, and finally to the bite. How do we make it a great experience or the experience our concept is looking to be each and every day?