pizza truth .net -- TOPPINGS ASSESSMENT DATABASE v7.4

PIZZA TRUTH .NET toppings assessment database v7.4 -- methodology proprietary -- peer reviewed -- do not dispute

evaluating toppings since 1999 -- methodology available on written request -- criteria are binary -- pineapple is not evaluated it is simply rejected --

ABOUT v7.4 this is the seventh major revision of the methodology. the first six are not published. the changes from v6 to v7 are significant but i am not describing them here.

eight criteria. binary scoring. verdicts are final.

IMAGES

olives: pending final assessment.
shrimp: controversial.

PINEAPPLE NOTE the pineapple row is included for documentation purposes only.

it fails all criteria. i do not assign it the notation because it does not deserve the notation.

FULL RATINGS TABLE -- ALL TOPPINGS

topping	c1	c2	c3	c4	c5	c6	c7	c8	verdict
mozzarella	0	1	0	0	1	1	0	1	sacred
anchovies	0	1	0	0	0	0	0	1	the test
nduja	0	1	0	0	1	1	1	0	worthy
doritos crust	0	1	0	0	0	1	0	0	debated
artichoke	0	1	0	0	0	0	0	1	acceptable
lobster	0	1	0	0	1	1	0	0	unusual
arugula	0	1	0	0	0	0	0	1	approved
pineapple	--	--	--	--	--	--	--	--	heresy

REFERENCE IMAGE

pepperoni reference specimen

pepperoni provisional score:
0 1 0 0 1 0 1 1

this is listed as provisional because the pepperoni interacts with the cheese in a way that affects the criteria scores unpredictably. i am still working on the coefficient.

the cheese pull on a good pepperoni pizza is a separate category. i am developing it.

it was not accidental. i have looked at hundreds of pizzas since that night.
the shape appears when conditions are right: temperature, crust density, rotation of the pan.
it is not a coincidence. it is a property of the object. the shape is always there. waiting to be noticed.