There's so much right good about pizza, but there is so much that can go wrong. And the pitfalls are many, especially in the most finicky of all components, the crust. Granted each style of pizza is more susceptible to certain perils than others. For example, it's easier for a Neapolitan crust fired at 800 degree to go from charred to burnt, than a New York style pizza cooked at 500 degrees. But which crust downfall peeves you the most?
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