PIZZA du jour

Post HERE about pizza going the way of Chipotle/Subway:

All these places share in common constructing the pizzas assembly-line style in front of the customer, lots of topping options (most with a locally-sourced, sustainable, or organic spin), making dough or sauce in house daily, quick bake times in 500-800 degree ovens, and pizzas priced under $7.

The entire article is rendered invalid, of course, since not once does it make a reference to Kramer's brilliant "make your own pizza" idea from over two decades ago.

KRAMER: Oh, hey guys. Man, I'm telling you. This pizza idea, is really going to happen.

GEORGE: This is the thing where you go and you have to make your own pizza?

KRAMER: Yeah, we give you the dough, you smash it, you pound it, you fling it in the air; and then you get to put your sauce and you get to sprinkle your cheese, and they - you slide it into the oven.

GEORGE: You know, you have to know how to do that. You can't have people shoving their arms into a six-hundred degree oven.

KRAMER: It's all supervised.

GEORGE: Oh, well.

KRAMER: All of it. You want to invest?

GEORGE: My money's all tied up in change right now.

KRAMER: No, I'm tellin' ya, people, they really want to make their own pizza pie.

JERRY: I have to say something. With all due respect, I just never.. I can't imagine anyone in any walk of life, under any circumstance, wanting to make their own pizza pie.. but that's me.

KRAMER: That's you.