>>22075413>no appreciation for the contrast in texture, and taste, between the melted inner and the toasted crust, only to be found on an edge piece>the unshielded dough and thinner topping allowing the maillard reaction to impart a delicious, nuanced, umami flavour>the rigidity of the crust providing a structural skeleton holding together the very essence of the slice, affording the gourmand a variety of methods of consumption>the perfectly optimised balance between dough, sauce, cheese, and spicy beefno
the man (if you can call him that) wants a sloppy centre piece: pallid, sodden, dominated by grease and the flavour of thoroughly unbaked low-quality cheese
there's a reason the edge pieces are more rarefied and special, and it's because most diners are so unrefined that they simply do not deserve one
you're an animal
for you, it's not a question
