🚀 go-pugleaf

In article <33gjv7$m18@cville-srv.wam.umd.edu>,
Don Rockwell <rockwell@wam.umd.edu> wrote:
>Dave Durnell (David.Durnell@jhuapl.edu) wrote:
>
>:  
>: > Well, I'm pretty tired of pizza snobs dumping on Ledo's because
>: > it's not authentic NYC or Chicago or whatever. Settle down, Beavis!
>: > Ledo's is it's own style, distinct from anything I've had anywhere
>: > else, primarily due to its pastry-like crust. It's damn good in
>: > its own right. You might as well criticize CPK for offering "non-
>: > authentic" toppings on their pizza. 
>
>: Well bloody said.  Ledo's is Ledo's.  I love it. 
> 
>Yep, this gets a second from me, too.   .

I went to one of my favorite Ledo Pizza stores in Burke several weeks ago and
asked for spinach on my pizza. They politely said that they were unable to
do so because of strict licensing rules from the owner of the recipe. I said...
let me talk to the owner of the recipe then. Sure enough, they gave me his
number, and I talked to "Mr. Ledo". He very kindly and convincingly explained
that his particular pizza has been thriving in this area for over 40 years
using the same ingredients and that he doesn't want to jeopardize this 
tradition.
After seeing some of the trendier pizzerias come and go, I'll have to agree
with him.
But then again, what do I know? I come from Kentucky, where pizza as I remember
it was toasted white bread, ketchup and Cheez Wiz!