Finally, we've found a good use for coal!

This story goes all the way back to our time in Steamboat.  One day, while waiting for our beautiful, angelic wives (ahem) to get ready, Paul and I lounged on the couch of our condo and watched The Learning Channel.  Because that's what we do, Paul and I, we learn.  Sponges of knowledge.  Sponges with beautiful wives.  It's a charmed life.

We watched an hour-long special on coal-fired pizza in New York City.  Then and there, the hamster in Paul's head started running really fast on its exercise wheel.  The twelve-watt bulb above Erik's head flickered on.

A few days after we all parted ways in Steamboat, Paul turned to his beautiful wife and said, "Dear, I have a plan.  A good plan.  We will go to New York City, and there we will embark on a pizza tour!"  And so they did.

Jeannie (aka Mom) and Paul traveled to New York City, and with their fearless guides (Erik and Katy), they found coal-fired pizza.  They found it first at Totonno's.  They found it again at Grimaldi's.  They thought about finding more, but something about "clogged arteries" told them not to.

So, to the point.  Coal-fired pizza is really good.  Really, really good.  Everyone's had "brick oven pizza" or "wood-fired pizza" or "frozen pizza" or "cold pizza" or "leftover pizza" or "delivery pizza" or "pizza rolls" or "pizza pockets" or "bagel bites" or "pizza flavored dog treats."  But there are only a handful of places where you can get actual coal-fired pizza.  Why?  Because burning coal inside probably isn't that safe or healthy.  In fact, it's actually illegal in New York City, save for the few places that have been doing it long enough to be grandfathered in.

Why is coal-fired pizza so good?  Theories abound.  Maybe it's the super-intense heat.  Maybe it's the short cooking time.  Maybe it's the slightly-charred edges.  Maybe it's just made with better ingredients.  Maybe it's more expensive, making it seem better.  Maybe she's born with it.  Maybe it's Maybelline.

My theory?  I think it's the dusting of carcinogenic ash that comes free with every pizza.

After completing two important legs of the New York City Coal-Fired Pizza Tour (the NYCCFPT, for short), we all agree - coal-fired pizza is the best.  There is no substitute.  Not that fake-tanning Papa John with his 'better ingredients'.  Not that midget Little Caesar, who should go back to making salads.  Not Pizza Hut, with its Quaker State on Crust recipe.  Not Domino's with its melt-some-cheese-on-cardboard-and-deliver-it-quick-so-they-won't-know-better scheme.  Not Little Jim, Caesar's midget friend.  Not Papa Murphy, who doesn't even cook his pizza.  Not Totino. . .actually, his pizza rolls are pretty good.

So, anyways, vote Coal-Fired in 2008.
 

Would you walk across this bridge for some coal-fired fun?  We did.

Waiting in line at Grimaldi's.