There have been stages of awakening in my life.
Home (oven) cooked frozen pizza as a child gave as misleading an impression of pizza as was humanly possible, only rectified by the discovery of "proper" pizza cooked in proper pizza ovens for delivery in flat boxes. This sufficed for several decades. Even restaurant "eat in" pizza wasn't noticeably dissimilar.
Then came a restaurant offering wood fired oven pizza. Who used the best authentic ingredients, who imported their tomatoes from Sicily, who used a slow rising sourdough base and was owned by a guy from Positano.
Mass produced pizza is still a fine thing, and it certainly has It's place, but it's never going to compete.
Home (oven) cooked frozen pizza as a child gave as misleading an impression of pizza as was humanly possible, only rectified by the discovery of "proper" pizza cooked in proper pizza ovens for delivery in flat boxes. This sufficed for several decades. Even restaurant "eat in" pizza wasn't noticeably dissimilar.
Then came a restaurant offering wood fired oven pizza. Who used the best authentic ingredients, who imported their tomatoes from Sicily, who used a slow rising sourdough base and was owned by a guy from Positano.
Mass produced pizza is still a fine thing, and it certainly has It's place, but it's never going to compete.