Things to look for ## Dough How thick is it, how fluffy is the dough, how does it taste, is it sweet? salty? sourdough?!?! how was the cook? was it well done? soft? crispy? spongey? crispy? chewy? ## Sauce What is in the sauce, can you see chunks? is it sweet? savoury? tangy? spicy or spiced? ## Cheese How is the cheese? how much cheese is there? does it cover the entire slice and/or pie? can you see the sauce through the cheese? what is the ratio of cheese to sauce? is it funky? are there multiple types of cheese? (mozerella/parm as an example) stringy? salty? greasy? ## Extras? What toppings did you get? What are you drinking with it? Did you get a slice or a full pie? How fresh was the pie? Did you eat in or order to go? Did it travel in a cardboard box at any point in time? What type of oven was it cooked in? Are you in Canada, did you use a dipping sauce? For the keen eyed you may notice that this is very similar to the tasting methodology of Scott the pizza man himself! https://www.scottspizzatours.com/ If you ever have the chance to take one of these tours (especially on sunday as Scott host those tours!). If I am ever in NYC on a Sunday I will be taking his tour each and every time. # My Methodology I will be ordering the same two pizzas at every place I go (when possible) 1. The Cheese or Margherita (the most basic they have) 2. The Pepperoni Pizza (when possible.... a nona dies any time someone puts pepperoni on a Neapolitan) - If I get a pepperoni slice I will explore how it impacted the base pizza, as well as notes of the pepperoni itself! This way each pizzeria is on the same playing ground, a fair field. My reasoning is that if you cant do your basic pizzas right, what are you doing! And here in Canada the most "quintessential" slice is the pepperoni slice. When offered I will also be getting dipping sauces and talking about those.