Thanks for taking the time to comment, Dominic. If you …

Comment on Pizza Time by Malcolm.

Thanks for taking the time to comment, Dominic. If you read back through our archives a bit, I think you’ll see that we’re far from elitist in our eating habits, and I didn’t mean to come off that way in my evaluation of Pizza Time.

You’re right: it is bad because it is bad, and I perhaps became a little too carried away in my stroll down Maine Pizza Memory Lane, in my efforts to sort out my feelings on the subject. My biggest reaction to my pizza from Pizza Time was that I hadn’t seen anything quite like it since I was a little kid, living in Maine, and I couldn’t help but think about how much the “pizza scene” has evolved since then.

Otto is not good because it’s new, or because of the hipster element (in fact, it’s not even our favorite pizza in town). It’s good because it shows a certain intelligence and due respect to the form, and cranks out pizza with (generally) a consistency in care and attention. Otto is good because it knows the difference between “making pizza” and “melting cheese on bread,” and that is why it has the solid reputation that it has.

Thanks again for the comment.

Malcolm Also Commented

Pizza Time
You’re right, there seems to be a very broad definition of what pizza is. It’s not snobbery; it’s just knowing the difference. Thanks for commenting!

Pizza Time
It does seem to be true that whatever your first exposure to pizza was, is the version you spend the rest of your life trying to chase…

Pizza Time
That was a point from your first post that I didn’t mean to overlook: I think the places that have been around for 60 years have no choice but to continue doing things the way they always have, or risk hearing nothing from their customer base (and their parents…and their grandparents) but how good the place “used to be.”

We haven’t yet tried the place you work…but are now even more anxious to do so. I’ve often wondered about the South Portland location, all grown over with weeds…

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Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as Brocavore, a blog focusing on street food culture, and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.