Complicated vs. Complex



You can't divide a pizza by the ingredients.


It’s easy to divide pizza into its major components — crust, sauce, cheese, toppings. That tells you, maybe, 40% of what you’re getting. But everyone knows a pepperoni thin crust from Domino's is different from the same thing from Papa Johns, and they have the same four basics. Now you’ve got to figure out what proportion of flour, water, sugar, salt, and flavorings in the crust, the type and consistency of tomatoes and the quantity and type of seasonings in the sauce (assuming it’s tomato-based, which is an assumption), the type, mixture, age, etc. of the cheese. And then there are toppings…


And that’s just Papa Johns and Domino's — we haven’t even got to real pizza.


Of course, there’s a process. Because I love process. That’s the process of making the dough, spreading the sauce, sprinkling the cheese, arranging the topics, and then the incredibly complex process of applying heat over time to create interactions with the yeast and sugars in the flour based on the formation of gluten in the mixing process, the reduction of water in the cheese, sauce, and topics, the denatured proteins combining with sugar created by heating meat… I could go on.