Char and pizza?
I've read on CH about pizza having good char. I don't get it, i had a great pizza at a renown pizza place but I couldn't deal with the taste of burnt crust. I discarded the charred areas and enjoyed the rest. Am I missing something? What constitutes good char vs. bad char? i rarely get pizza from chain pizza joints so it's not like I have only one standard for pizza. With this in mind, when ordering at char prone pizzerias how should I order my pie?
I do like char - it might be something you adapt to.
There is a fine line between char and burnt and I feel it has more to do with how "deep" the char goes rather than how much of it is spread out around the bottom of the pie.
As with all food, eat what you like and don't let anyone tell ya otherwise :-)
(although that Texas pizza looks rough to me)
Here's a pic of a grilled pizza of mine - I think this is just about right for my taste.
"good" char should be just a whisper away from burnt and there shouldn't be too much of it. Burnt is bad and it is very subjective about what is burnt and what is charred.
IMHO, Arturo's and Lombardi's in NYC both have the right amount of char for me, but I've never specified how I wanted it cooked.
Hope this helps :)