"You know what they need to start? A food train trend. So get this — you get one train car, an old one that is fueled by a wood-burning engine. Here's the genius — the wood would also power the wood-fired pizza oven! I know nothing about pizza ovens or trains, but that sounds like it would be easy to rig. Maybe the people at Kesté or Grimaldi's in NYC can figure that out." —Aziz Ansari, in Bon Appétit More

"I thought that bromated flour is flour that has taken its bromance all the way." —Umama More

"If it's not burning the roof of your mouth, it's not hot enough." —Burger365 More

"If you use parchment paper, you can wait a minute or two after its been in the oven and then pull the parchment out from underneath and you'll be baking directly on the stone." —dbcurrie... More

Cycorider coded this up for us in the comments of one of the recursive pizza posts from earlier this week. Figured I'd break it out here on the front page for everyone to see: food eatPizza (bool hungry) { string review = ""; string toSeriousEats = "http://slice.seriouseats.com"; order(pizza); eat(pizza, hungry); if (hungry) { eatPizza(hungry); } else { write(review); print review; return toSeriousEats; } }... More

"Seven days without pizza makes one weak." —dmcavanagh... More

"Being the founder, head instructor and compliance office of Gravesend Pizza Veritas (GPV), I can unequivocally say that none of the pizza joints mentioined in this post or comments meet our strict standards. " —DSheridan... More

"If you get anchovies on half the pizza, they're on the whole pizza." --chanterelle... More